Baby’s first boiled egg
A recipe for baby’s first boiled egg mashed with toast, ideal for baby-led weaning and full of nutrition with the egg providing high quality protein and important vitamins such as vitamin D, minerals including iodine, and omega-3 fats. Brown toast adds some carbohydrate and a little fibre.
Suitable from six months.
Ingredients
- 1 British Lion egg
- 1 slice of brown (wheatgerm) bread
- A little unsalted butter
Method
- Boil the British Lion egg for 6 minutes. Cool under cold running water and peel off the shell, set aside.
- Toast the bread and butter it, then cut into squares roughly into 1.5cm squares (no need to cut off the crusts).
- Mash up the boiled egg lightly and mix in the toast squares, allowing them to soak up a little of the yolk.
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