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
- 40–50 grams cooked beetroot
- splash whole milk
- 2 slices bread
- 1 tbsp butter
Instructions
- 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.
- 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.
- 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