After weaning your baby you quickly run out of ideas and not to mention patience when deciding what to serve for their next meal. A fantastic recipe for toddlers are these egg parcels, which are essentially little quiches without the pastry.
You can put in whatever you fancy and they are a fantastic way to hide vegetables along with the important protein. Make them once and i’m sure you’ll be adapting the recipe yourself, adding all sorts of nutritious ingredients including leftovers.
For example in place of the spinach I sometimes use chopped cabbage, spring greens, peas or sweetcorn. You could also use flaked fish instead of bacon or simply serve as a vegetarian option.
What I love most about this egg parcels recipe is adults love them too. Serve warm or cold on their own as an amuse-bouche, a healthy picnic snack, or with new potatoes and a simple side salad as lunch or light dinner. I always have to make extra for my husband and myself.
1 tbsp olive oil
A splash of milk
4 spring onions sliced
A handful of spinach
a few scraps of bacon/flaked fish
4 eggs, gently beaten
A handful of cheddar
Pepper to season
- Preheat the oven to 200C/gas 6. Heat the oil in a frying pan over a gentle heat. Add the spring onions and cook for 2-3 minutes until soft. Add the spinach and cook stirring, until it has wilted down. stand to cool.
- Beat the eggs and milk in a jug to combine. Season with salt and pepper.
- Pour the egg mixture into the cups of a 12 hole mini-muffin tin – each should be approximately two-thirds full. Add some of the spinach mixture to each, then a little bacon. Sprinkle the grated cheese over the top.
- Bake in the oven for 12-15 minutes until golden brown. Leave the egg parcels to cool down then they should just pop out of the mini muffin tray.
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