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Egg and mushroom cups recipe

Eggs, mushrooms and parsley oven baked and served with toast and cooked tomatoes. This quick and easy recipe can be enjoyed for breakfast or lunch.

Age: 7 to 9 months

Prep: 10 mins

Cook: 15 mins

Portions: 8

Ingredients

  • 5 medium eggs
  • 4 or 5 mushrooms
  • 5g fresh parsley (1 tbsp, chopped)
  • 3 cherry tomatoes (1 portion)
  • 1 small slice wholemeal bread (1 portion)
  • 1 tsp vegetable oil spread (1 portion)

Method

  1. Preheat the oven to 180C / 360F / Gas Mark 4. Beat the egg. Roughly chop the mushrooms and parsley.

  2. Add the mushrooms to the beaten egg, then divide mixture evenly between 8 non-stick (or lightly oiled) muffin tray holes. Sprinkle each cup with parsley.

  3. Bake for 10 to 15 minutes, or until golden, and the eggs are cooked through (not runny).

  4. Meanwhile, put 2 tbsp water and the quartered cherry tomatoes in a small saucepan.

  5. Heat gently for 2 to 3 minutes, stirring often, until the tomatoes are soft (if the tomatoes start sticking, add a little water). Then set aside.

  6. Turn the breakfast cups onto a rack and allow to cool a little.

  7. Toast the bread, spread with vegetable spread, then cut into fingers.

  8. Serve 1 breakfast cup with the toast, mashed tomatoes and a spoon.

    9. Information:

    Encourage your baby to touch and explore any new foods you offer.

Weaning tip

Give your baby sips of water with their meals - rather than sweet drinks which can cause tooth decay.

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