Eggy Bread for Babies
This 2 ingredient baby led weaning eggy bread is dairy free, ready in 10 minutes and makes a fun and delicious finger food for babies (and toddlers love it too!)
Yield: 1 person
Calories: 132kcal
Equipment
- non stick frying pan
Materials
- 1 large egg
- 1 slice wholemeal bread
Instructions
- In a shallow dish, beat the egg with a fork.
- Lay the slice of bread in the egg and leave for 30 seconds or so, then flip it over and do the same with the other side. The bread should absorb most of the egg.
- Heat a non-stick frying pan over a medium heat and lay the bread in the pan* Cook for 2-3 minutes until lightly golden then flip over with a spatula and cook for 2-3 minutes on the other side, until lightly golden and cooked through.
- Remove from the pan and slice in to fingers, removing the crusts if giving to younger babies.
- Leave to cool for a few minutes before giving to your little one.
- *I have a fairly new non-stick pan so don't need to use any oil/fat. Use about ½ teaspoon oil if you need to.
Notes
Bread – the best bread for babies is one that is low in salt, has no large seeds, is made from wholegrain or sprouted grains and contains to additives and preservatives.
Egg – a large egg.
Please make sure you have tested both wheat and egg with your baby and it is not allergic to either before making this baby eggy bread.
Try and choose a bread with less than 100mg salt per serve (a serve is usually 2 slices of bread).
Cut the cooked eggy bread in to thin strips to make it easier for your baby to eat.
Don’t leave the bread to soak in the beaten egg for too long, otherwise the bread will begin to break down and will fall apart in the pan. 30 seconds each side (basically as soon as one side is fully coated in egg, turn it over.)
Leave the egg soaked bread to cook in the pan for a couple of minutes before trying to lift it. If you try moving it around the pan before the egg it is cooked it is more likely to stick to the pan.
I use a fork to lift the eggy bread to the pan and gently lay it down, then I use a non stick spatula to turn the bread over.
If you want to make eggy bread sticks (which are great for baby to hold or ‘dip’) use slightly stale bread, as fresh bread can be softer and therefore floppier (although this is a good thing when first serving eggy bread to baby.)
Remove the crusts if your baby hasn’t any teeth yet, but when they have teeth feel free to leave the crusts on.
Nutrition
Calories: 132kcal | Carbohydrates: 12g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 174mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Calcium: 55mg | Iron: 1mg