Skip to main content

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

  1. 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.

  2. Toast the bread, spread with 1 tsp of reduced fat spread, cut into fingers.

  3. Slice the cherry tomatoes into quarters. Peel the egg and slice into fingers.

  4. Serve the toast, egg fingers and tomatoes on a plate and encourage your baby to feed themselves.

  5. Information:

    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.