12–18 months
Boiled egg with avocado
BreakfastPrep 6 minCook 10 minPortions: 2
Ingredients
- 1 egg
- 1/2 ripe avocado
Method
- Boil the egg until both the white and the yolk are completely solid.
- Cool it in cold water, peel it completely and check that no fragment of shell is left.
- Chop the egg into small pieces; do not cut round slices.
- Remove the avocado's skin and stone and chop the flesh into small pieces.
- Combine them in a bowl, mash lightly with a fork and serve straight away.
Texture
Small soft pieces kept moist by the avocado, with no dry, crumbling pieces of egg.
Serving
Serve straight away, as avocado darkens on standing. This recipe is not reheated.
Preparing for choking safety
The egg must be fully cooked and is never served as round slices; it is chopped into small pieces. Do not use a firm avocado, and the stone must be fully removed.
Key nutrients
ProteinCholineVitamin B12Vitamin D
Storage
Serve as soon as it is mixed; this recipe is not reheated. Throw away a half-eaten portion rather than keeping it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.