Baby’s first dippy egg with vegetable soldiers
Ingredients
- Carrot
- Avocado
- 1 British Lion egg
Method
- Peel the carrot then cut into batons that will fit into your baby’s fist with a little sticking out of the top (roughly 6cm long and 1cm wide). Steam or boil for about 8mins or until tender. Set aside.
- Meanwhile, bring a pan of water to the boil and lower in the egg. Simmer for 6 minutes then drain, rinse under cold water and leave to cool a little.
- While to egg is cooking, cut the avocado into thin fingers that will fit into your baby’s fist with a little sticking out of the top (roughly 6cm long and 1cm wide). Set aside.
- Place the egg in an egg cup and remove the top of the egg. Serve with around 3 pieces of avocado and 3 pieces of carrot, which can be dipped into the egg yolk, with the rest of the egg eaten by spoon.
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