61–72 months
Eggs with spinach
Main mealPrep 12 minCook 17 minPortions: 3
Ingredients
- 3 handfuls of fresh spinach
- 2 eggs
- 1 small onion
- 1 tablespoon olive oil
Method
- Wash the spinach, remove the thick stalks and chop it finely.
- Soften the onion in the olive oil for 6 minutes, add the spinach and cook 6 minutes until fully wilted.
- Crack the eggs on top, cover and cook 5 minutes until the yolks are completely set.
- Serve warm.
Texture
Soft spinach with fully set egg.
Serving
Serve with a fork.
Preparing for choking safety
The yolk is never left runny. Thick spinach stalks are removed.
Key nutrients
IronFolateProteinCholine
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Round foods such as grapes, cherry tomatoes and olives are still always quartered lengthways at this age. Whole nuts and popcorn are never given, though nuts can be used ground or as a smooth butter. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Check fish carefully for bones. Children of the same age do not eat the same amount and appetite varies from day to day — follow your child's lead 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.