However your little one likes them, put a spring in their step with Annabel Karmel’s favourite healthy egg recipes.
It’s no yolk that eggs are a cracking food to have at any time of the day. Whether you want to boil or scramble for breakfast, bake or poach for lunch, eggs are an excellent source of protein to keep little ones fuelled for their busy days and nights.
Babies from six months can eat eggs, as long as they are thoroughly cooked through. For older children, why not pack their scrambled eggs and omelettes with a colourful array of veggies? Try anything fom sweet peppers and tomatoes, to courgettes and onions to add flavour.
Some of my favourite recipes contain eggs, so here is my pick of the best Easter-inspired dishes.
Soft-boiled Eggs with Italian Soldiers
SUITABLE FROM 6 MONTHS • Makes 1 portion
Ingredients
1 egg
2 breadsticks
2 slices prosciutto
Method
• Put a large pan of water on a high heat and bring to the boil, then reduce the heat slightly to a brisk simmer. Gently lower in the egg, using a spoon, and cook for 4 minutes (for a runny yolk and a set white).
• Meanwhile, break the breadsticks in half and cut the slices of prosciutto in half lengthways. Wrap a piece of prosciutto around one of the breadstick halves, starting at the broken or cut end, and wrap twisting downwards, so around two-thirds of the breadstick is covered. Press the ham firmly on itself to seal. Repeat so you have four Italian soldiers.
• Transfer the egg to an egg cup and cut off the top. Dip the Italian soldiers into the egg yolk, and enjoy.
Scrambled Eggs with Tomato Salsa on English Muffin
SUITABLE FROM 6 MONTHS • Makes 2 portions
Ingredients
2 eggs
2 tbsp milk
1 English muffin
Knob of butter, for cooking,
plus extra for the muffins
FOR THE SALSA
1 tomato, deseeded and diced
2 spring onions, thinly sliced
ed chilli (optional)
sp rice wine vinegar
1 tbsp olive oil
1 tbsp chopped fresh basil
Method
• Slice the muffin in half and toast the two halves.
• Meanwhile, make the salsa. Mix all of the salsa ingredients together in a bowl, and season.
• In a separate bowl, beat the eggs with the milk, and season. Melt the butter in a pan and, when it starts to sizzle, pour in the egg mixture. Immediately reduce the heat to medium-low and sprinkle the eggs with a little salt and pepper to taste. Stir gently, and cook over the heat for 2-3 minutes until the eggs look wet but are no longer liquid. Remove pan from the heat.
• Butter the toasted muffin halves and place on a plate. Top them with the scrambled eggs and then a little of the salsa.
Egg-Head Open Sandwiches
SUITABLE FROM 6 MONTHS • Makes 4 portions
Ingredients
7 eggs
4-5 tbsp mayonnaise
4 slices of bread, buttered
Salt and freshly ground black pepper
FOR THE DECORATION
Sliced red pepper, grated carrot, olives, salami, gherkins, chives, basil, peas, cherry tomatoes
Method
• Bring a pan of water to the boil and gently lower in the eggs. Simmer for 12 minutes, then carefully drain off the hot water. Fill the pan with cold water and leave the eggs inside until cool. (The eggs can be boiled up to 2 days ahead and stored, unpeeled, in the fridge.)
• Peel and slice 2 eggs using an egg slicer or a knife. Set aside 8 of the slices to make the eyes. Place the remaining pieces in a bowl with the other 5 peeled eggs. Mash with a fork and add the mayonnaise. Season to taste.
• Cover all 4 slices of bread with egg mayonnaise. Make the faces using the toppings, as shown in the photo, right.
Frittata with Cherry Tomatoes
SUITABLE FROM 6 MONTHS • Makes 1 Frittata
Ingredients
5 eggs, beaten
2 tbsp olive oil
2 small onions, sliced
8 new potatoes, cooked and sliced
2 tbsp milk
30g mature cheddar, grated
8 cherry tomatoes, halved
1 tbsp chives, chopped
Method
• Pre-heat the grill.
• Heat the oil in a small non-stick omelette pan. Add the onion and gently fry until soft. Add the potatoes, combine and season.
• Add the cheese to the eggs, season, then pour into the pan. Gently heat until set around the edges. Arrange the tomatoes, cut-side up, on top of the egg and sprinkle with chives.
• Place under a hot grill for about 5 minutes, until lightly golden and set in the middle.
• Slice into wedges and eat hot or cold.
For more recipe ideas, check out Annabel’s Essential Guide to Feeding Your Baby & Toddler app (available on Android and iOS), or visit annabelkarmel.com.
