Description
Quick and simple blueberry eggy bread recipe. Enjoy a delicious breakfast that you or your kids will love!
Ingredients
Scale
- 1 egg
- dash whole milk (or any alternative such as formula, breastmilk, soya, oat etc)
- 75grams finely chopped blueberries
- 1 tsp vanilla extract (optional)
- 2 slices bread
- 1 tbsp butter
Instructions
- In a bowl, crack in an egg and add a splash of milk and whisk until frothy. Add the vanilla extract and finely chopped blueberries and mix.
- Heat butter in in a large frying pan and while it's melting, soak two pieces of bread (I like to cut the crusts off) in the eggy mixture, ensuring both sides of each slice are coated. Scoop any remaining blueberries onto the bread.
- Carefully transfer the bread to the frying pan and fry for about 1-2 minutes on each side.
- Leave to cool before slicing into three strips and serving to baby.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Baby Led Weaning
- Cuisine: Baby Led Weaning
Nutrition
- Serving Size: 1
- Calories: 197
- Sugar: 6
- Sodium: 234
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 6
- Cholesterol: 108