Once past the six month mark, babies are able to eat well-cooked eggs (they can't be runny until they reach 1). This was the first egg-based dish I introduced to Bridget and she absolutely loves it. Once cooked & cooled enough for her to handle, I cut into bite-sized pieces and she feeds herself. I usually serve with some soft fruit such as banana, strawberries, mango or peach. Obviously you can do a whole slice but I like to cut into fun shapes for Bridget.
1 slice granary bread
1 free range & organic egg
Pinch icing sugar
Fruit of your choice
Drizzle of olive oil
If making the bread into shapes, use a cookie cutter to do so first.
Add your drizzle of olive oil to a pan and place on a medium heat.
Crack the egg into a bowl and beat.
Take your bread shapes and place into the egg mixture and turn over until fully coated.
Put a smidge of dusted cinnamon onto each side of the bread and place into the hot pan.
Fry for one-two minutes on each side until nicely toasted and golden brown
Remove from the pan and place onto some kitchen roll to drain off some of the excess oil, turning over so both sides get drained.
Then pop onto a plate with some chopped fruit, dust with a tiny bit of icing sugar and serve.