Scrambly eggs on muffins recipe
Toasted muffins cut into finger strips, with a tasty trio of scrambled egg, cooked tomatoes and mushrooms. A great introduction to a healthier cooked breakfast.
Age: 7 to 9 months
Prep: 5 mins
Cook: 10 mins
Portions: 1
Ingredients
- 1 egg
- 1 tbsp full-fat milk
- 2 cherry tomatoes, quartered
- 2 mushrooms, sliced
- 1 tsp vegetable oil spread
- 1/2 tbsp plain full fat yoghurt
- 1/3 English (white) muffin
Method
Break the egg into a bowl, add the milk and whisk with a fork.
Put 2 tablespoons water into a saucepan, add the quartered tomatoes and sliced mushrooms. Gently heat for 2 to 3 minutes, stirring often, until they are soft. Set aside.
Using a non-stick pan, melt half the vegetable spread. Add the egg and stir (scramble) on a low-medium heat until cooked through (1 to 2 minutes).
Once the egg is scrambled, remove from the heat, stir in the yoghurt to make a smooth mixture. Set aside.
Lightly toast the muffin under the grill. Spread with the remainder of the vegetable spread and cut into fingers. Serve the muffin strips on a plate with the mushroom and tomato, with the eggs on the side.
Encourage your baby to pick up the muffin strips and mushrooms themselves to practise self-feeding.
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