Poached egg on pureed peas

Poached egg on pureed peas
  • Serves: 1
  • Prep: 5mins
  • Cook: 6mins

This soft-textured recipe for babies is a great alternative to poached egg with toast. The meal provides high quality protein, important vitamins such as vitamin D, minerals including iodine, and omega-3 fats from the egg, and some vitamin C and fibre in the peas.

Suitable from six months.

Ingredients

  • 1 British Lion egg, cracked into a small dish or cup
  • 50g peas
  • 1 knob butter
  • 2 tbsp creme fraiche or Greek yogurt
  • 1 tsp white wine vinegar

Method

  1. Bring a pan of water to the boil and add the peas. Cook for 2 minutes then drain, reserving a little of the cooking water, and transfer to a blender with the water. Add the butter and creme fraiche and blitz until smooth.
  2. Bring another small pan of water and vinegar to the boil, reduce to a very low simmer then slowly pour in the egg from the dish into the water. Cook for 4 minutes or until the white is firm and the yolk mostly soft.
  3. Serve mashed up with the pea puree.

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3.7 / 5 rating (27 votes)