Spinach Eggy Bread

Have you guessed yet that eggy bread is one of our favourite baby led weaning breakfast foods – alongside pancakes of course! We created spinach pancakes in a variety of different ways, then thought – why not try spinach eggy bread? It could have been a disaster, but thankfully it worked really well!

Eggy bread is super popular amongst Mums because of the lack of mess it involves compared to offering scrambled eggs on toast or an omelette thanks to the eggs adhering to the bread when you cook it. Baby led weaning is of course a messy business, but we keep the mess at bay with a BiBaDO coverall bib, a plastic catch-all bib and by using the Ikea Antilop highchair which has a large tray.

Eggs are fine to offer to babies from six months+ as long as there are no known allergies in your family, but of course, the first time you offer them, make sure you look out for any reactions and contact your pediatrician or GP if you have any concerns. 

Spinach is one of those ingredients I love throwing in as many of baby’s meals as possible. Not only is it packed full of nutrients including iron and vitamin C, but it’s also super quick to cook – I usually throw boiling water of it in a colander or cook it in a pan – whilst also having the versatility of being able to be eaten raw.

I hope you enjoy this beetroot eggy bread baby recipe and I’d love to hear what you think in the comments. I’d also love it if you could share the pin below if you use Pinterest so more people can see and read this recipe.

Print Recipe

Spinach Eggy Bread Yum

Course

Baby Led Weaning, Breakfast

Prep Time

2 minutes

Cook Time

4 minutes

Servings

Ingredients

• 1 egg
• 40-50 grams spinach
• splash whole milk
• 2 slices bread
• 1 tbsp butter

Course Baby Led Weaning, Breakfast Prep Time 2 minutes Cook Time 4 minutes Servings Ingredients 1 egg 40-50 grams spinach splash whole milk 2 slices bread 1 tbsp butter

Instructions

1. Use a blender to puree the spinach 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 spinach 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.