Baby’s first dippy egg with vegetable soldiers
An alternative to the traditional egg and toast soldiers, the egg provides high quality protein and important vitamins and minerals and is complemented by soft vegetable soldiers helping to teach baby new tastes as well as providing some extra other nutrients such as vitamin E in the avocado and carotene in the carrot.
Suitable from six months.
- 1 British Lion egg
- 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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