Eggy bread is a great BLW breakfast!
The bread, once cooked, can be cut up into study chip-sized pieces, which are easy to hold, easy to chew and are tough enough to withstand indelicate grabbing hands! The bread provides carbs, the eggs protein, the milk dairy and the butter fat!
This is one of my little girls favourites!
Serves one little person and costs around 75p per portion!
1 egg, preferably free range,
1 slice of bread,
A knob of full fat butter,
A dash of milk.
(you can use either formula, breast milk or full fat milk in cooking for a baby over 6 months)
1. Crack the egg into a bowl and add a dash of milk and whisk until smooth.
2. Cut the crusts off the bread (they can be hard for baby to chew at the start!)
3. Dip the bread into the eggy mixture, push down and allow the mixture to absorb into the bread for around a minute.
4. Heat a frying pan over a medium heat and add the butter.
5. Once the butter has melted, the pan is hot and the bread is well covered in the eggy mixture, pop the bread into the pan and cook for 2-3 minutes on each side. Ensure the egg has cooked through but do not allow to burn!
6. Once the bread has turned a nice golden brown remove from the pan. Cut into chip sized pieces and allow to cool. I find it works best if you turn the bread “landscape” and cut down.
Voila! Your eggy bread is served! And trust me… It will go down well!
Blink and it’s gone!