Eggy bready ~ a baby-led weaning + toddler recipe faveee

You can’t beat a bit of eggy bread on a Saturday. Piled with Greek yog, fruit, seeds, drizzled with honey and topped with choccy drops or cacao nibs… or if you fancy a bit of sweet and salty- try bacon and blueberries drizzled with maple syrup. 

Personally I feel eggy bread works best with white bread- a sour-dough works well - or for an extra special treat try brioche bread! It does also work with brown bread / wholemeal / rye etc - but it won’t have that same doughy pillowy texture.

The reason why this recipe works so well for babies is that you can cut the bread into fingers and allow baby to knaw and nibble and it gives the bread a bit more ‘resistance’. Eggs are also a nutritional powerhouse packed with iron, choline and healthy fats.

A recipe for slower paced Saturday or Sunday mornings as a treat for everyone. The recipe below is aimed at babies and toddlers but you can add your preferred toppings (like those I’ve suggested above!)

TO MAKE

Eggy bready

• 2 slices of white sourdough bread (I have used Jason’s white sliced sourdough)

• 2 eggs

• ½ tsp ground cinnamon

Dippy yog

• 2 heaped tablespoons of full fat Greek yog

• 2-4 frozen strawberries, left to defrost

To serve

• A few extra fresh strawberries to serve (large ones, quartered for babies 6-12 months)

For the parents / to serve:

• Honey / maple

• Choccy chips / cacao nibs

• Bacon / blueberries

TO MAKE

1. Crack the eggs into a jug and whisk lightly with the ground cinnamon, then pour into a smallish flat oven tray. (enough to fit the number of slices of bread you are using). Lay your bread slices down on top of the eggy mix, and ensure the bottom of the slice is fully emersed in the egg mix. Leave for 1 min then flip the bread over and leave for another 1 min (I like to use a timer here to get the perfect amount of soaking - not too soggy!)

2. Meanwhile prep your pan - you want a good non-stick pan, I am using a ceramic, and drizzle some olive oil.

3. When the bread is ready, lay it flat in the pan and cook for 3 mins on a medium high heat (watch to check the bread is doing ok and not cooking too quick and burning on the bottom). Flip and cook for 2-3 mins (the second side is often quicker). Remove from the pan and slice into fingers for BLW.

4. To make your dippy yog, mash the strawberries with a fork (you can also chop with scissors if the strawbs are giving you some resistance). Stir through the yog.

5. Serve the dippy eggy bready fingers with the dippy yog for babies from 6 months showing all the signs of readiness to start solids!

Tag me over on insta if you make this - and show me your piccies!