Straight out of the pages of the famous Dr Seuss book, this is a truly delicious savoury breakfast for kids of all ages. It also introduces toddlers and children to colourful dishes with new flavours. Pesto can be a strong flavour for young babies, so it’s best to substitute wilted spinach in this dish.
Ingredients 7
6 egg, lightly beaten
2 tbsp pouring cream, (single/light cream)
40 g basil pesto
40 g butter, plus extra for the toast
4 slices sourdough bread, good quality, toasted
8 slices ham, omit for babies
Wilted Spinach To Use Instead Of Pesto
1 tsp butter
1 handful english spinach
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Method 4
If making wilted spinach to use instead of pesto, heat the or oil in a small saucepan over medium heat. Add the , cover the pan with a lid, reduce the heat to low and leave the spinach to wilt for 2 minutes. Set aside.
Lightly beat the and or yoghurt together using a fork, then stir through the or wilted spinach.
Melt the in a heavy frying pan over medium heat. Just as the butter starts to bubble, add the egg mixture and cook, folding gently (not robustly stirring), for about 2 minutes, or until you have perfectly soft, folded eggs. (For babies, cook the eggs until firm.)
Serve the on buttered and curl the beside it, if desired.
Pam Brook's tips
For younger babies add a tablespoon or two of yoghurt or milk to the well-cooked egg and spinach mixture, then purée until smooth. Allow to cool before serving.
For older babies mash the well-cooked egg mixture to a slightly lumpy texture (add a little yoghurt or milk if it’s too lumpy) and allow to cool before serving. Serve with finely chopped wilted spinach on the side.
For toddlers cut the bread into ‘soldiers’ (finger-sized pieces), and chop the egg up. Allow to cool before serving.
