Egg and toast fingers with tomatoes recipe
A great introduction to a healthier cooked breakfast – boiled eggs, toast fingers and tasty tomatoes will encourage your baby to feed themselves while trying new flavours. For children over 5, use a lower-fat spread and try including some extra veggies like cooked mushrooms.
Age: 10 to 12 months
Prep: 5 mins
Cook: 10 mins
Portions: 1
Ingredients
- 1 medium egg
- 1 small slice wholemeal bread
- 1 tsp vegetable oil spread
- 2 cherry tomatoes, quartered
Method
Bring a saucepan of water to the boil, gently place the egg into the pan and cook for 5 or 6 minutes. Once cooked, transfer to a bowl of cold water to cool down.
Toast the bread, spread with 1 tsp of reduced fat spread, cut into fingers.
Slice the cherry tomatoes into quarters. Peel the egg and slice into fingers.
Serve the toast, egg fingers and tomatoes on a plate and encourage your baby to feed themselves.
Next time, instead of boiling the egg, scramble it and serve with a spoon!
Weaning tip
Remember: cut small round foods like cherry tomatoes into small pieces to avoid choking.
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