Beetroot Eggy Bread
  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.