- 1 egg
- 1 slice wholemeal bread, toasted
- 1 tablespoon avocado
- 1 teaspoon boiling water
- Place the egg in a small saucepan and cover with just enough cold water to cover the egg.
- Place a lid on and bring the water to the boil over high heat. Reduce heat and gently boil, uncovered, for 4 minutes (for a hard-boiled egg). Run under cold water and allow to cool for 2 minutes.
- Meanwhile toast the bread and spread with avocado. Cut the toast in half and then each half into 4 equal fingers to make 8 small fingers in total. (Cut off the crusts if your child prefers it this way.)
- Peel the shell off the egg, then gently pull away the white part to maintain the yolk. In a small bowl mix the yolk with the boiling water and stir into a paste.
- Serve the egg yolk paste in a small egg cup with the toast fingers around it like sun rays.
- Alternatively, also spread some of the yolk paste onto each finger and arrange the yellow toasts in the shape of sun rays.
Baby Friendly – Suitable for 8-10 months
Health tip: Eggs are a great source of nutrition for children, especially the yolk. The albumin in the white is the part children are most likely to be allergic to, so it is best to wait until your child is 12 months before introducing a whole egg.
Cook’s tip: The left-over egg white can add a little extra protein to a salad or sandwich for an older child or adult.
Per serve: energy 655 kJ, protein 8.4 g, fat 8.3 g, saturated fat 2.2 g, cholesterol 136.2 mg, carbohydrate 10.9 g, fibre 2.4 g, sodium 179.4 mg, GI medium