Boiled Egg and Avocado Toast

Boiled Egg and Avocado Toast
This boiled egg recipe is a quick and fuelling breakfast that the entire family will enjoy.
Just cut in to slices to make a perfect baby-led finger food for your weaning baby.
This egg recipe also makes for a great midday feed for baby. 

4 eggs
1 avocado, smashed
4 slice wholemeal bread
1 litre water

Place a pot over medium heat and add the water. Bring to the boil.

Carefully add the eggs to the water, using a slotted spoon if needed.

Allow to boil for 3 minutes, to ensure they are cooked through and safe for your baby to eat.

While cooking, pop the bread in the toaster.

Remove the eggs from the water using a slotted spoon. Peel the shell and allow to cool for 2 minutes.

Once cooled slightly, slice the egg.

Spread the avocado on the toast and top with the sliced egg. Alternatively, mash the avocado separate to serve as a dip.

Cut into slices and serve warm for the perfect breakfast finger food.


Main ingredients
Eggs, Vegetables, Bread

Recipe Type
Babyfood, Breakfast

This recipe is perfect for weaning babies 6 months+, or at stages 2+ of their weaning journey.
Slice the toast with smashed egg into fingers and serve with mashed avocado as a dip for Baby, to have a hands-on feeding experience. 
Best consumed fresh and warm, and not recommended to store or freeze eggs after cooking.
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