Baby’s first dippy egg with vegetable soldiers

Baby’s first dippy egg with vegetable soldiers

Ingredients

  • Carrot
  • Avocado
  • 1 British Lion egg

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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