Kids love eggs. Tasty, easy to prepare, nutritious and, when properly prepared and consumed in moderation, safe for all ages to eat. Experience has taught me that giving your weaning baby a whole egg from six months (not before) is fine, provided it’s well cooked and there’s no family history of allergy. Egg allergies are less common than people think, and delaying her exposure to eggs won’t prevent them. Mild sensitivity is more common, but the effects (such as hives) are relatively minor and won’t necessarily occur each time your child has an egg.

Ingredients

2 eggs
1tbsp milk
15g butter
1 spring onion, sliced, or 1tsp chives, snipped
1 tomato, skinned, deseeded and chopped
Small handful of grated Cheddar cheese

Method

Beat the eggs and milk.
Melt the butter in a medium saucepan and, when foaming, add the onion and cook for 30 seconds.
Add the eggs and chopped tomato and cook gently, stirring, until the eggs are scrambled.
Remove from the heat and sprinkle over the cheese, then stir it in until slightly melted.

Information
Suitable from six months. Not suitable for freezing.