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beetroot eggy bread for babies surrounded by blueberries on a chopping board

Beetroot Eggy Bread


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  • Author: Nicola | Mummy to Dex
  • Total Time: 6 minutes
  • Yield: 4 1x

Description

Delicious and healthy beetroot eggy bread – a twist on the traditional eggy bread breakfast dish. Perfect for babies, toddlers and adults alike!


Ingredients

Scale
  • 1 egg
  • 4050 grams cooked beetroot
  • splash whole milk
  • 2 slices bread
  • 1 tbsp butter

Instructions

    1. Use a blender to puree the beetroot using a splash of milk. Add the puree to a bowl along with an egg and whisk thoroughly until frothy.
    2. Soak the slices of bread into the beetroot and egg mixture, one slice at a time. Meanwhile heat the butter in a frying pan on medium heat.
    3. Add the bread and cook on each side for a couple of minutes. Remove from the heat, slice into three fingers and allow to cool fully before serving to baby.
  • Prep Time: 2 minutes
  • Cook Time: 4 minutes

Nutrition

  • Serving Size: 1
  • Calories: 307
  • Sugar: 41
  • Sodium: 503
  • Fat: 6
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 58
  • Fiber: 10
  • Protein: 11
  • Cholesterol: 55