Eggs are one of nature’s superfoods. They are an excellent source of protein and the egg yolks in particular are a rich source of Vitamins A, D, E, B5, B12, folate, riboflavin, choline, selenium and phosphorus, as well as being a useful source of zinc and iron. The great thing about eggs is they are so versatile to use. From boiling, to poaching, scrambling to using in a range of baking recipes, eggs are the foundation of many recipes and a mainstay in most kitchens.
I started Teddy on well cooked eggs at 8 months and, thankfully he has not shown any signs of allergy or intolerance. I’m relieved because I use eggs all the time when cooking and they make a highly nutritious contribution to a balanced diet. So why have I only used egg yolks in this recipe? It is really for no other reason than I wanted this bread to be extra eggy!
Ingredients
2 egg yolks
3 tablespoons milk (can use rice or soy milk)
Pinch of cinnamon
2 slices of bread
Preparation
- Place egg yolks in a bowl with the milk and cinnamon and whisk to combine.
- Soak bread in egg mixture, turning to ensure bread is evenly coated.
- Over a medium heat, melt butter in fry pan.
- Once pan is heated, place bread in fry pan and cook for 2-3 minutes each side until golden brown and cooked through.
- Remove from pan and cool before slicing and offering to your little one.
Serves 2
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