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Baked Egg & Avocado Boats

Little ones and grown-ups need to refuel, so these Baked Egg & Avocado Boats are a nutritious, quick and easy recipe that you and your tot can enjoy together. One recipe for both means less cooking and washing-up for you, and more time spent eating good food together.

Eggs are full of high quality protein, vitamins and minerals, including vitamin D, folate, iodine and long-chain omega-3 fatty acids, so provide a nutritious and delicious meal at any time of the day.  

British Lion eggs are the only eggs approved by the Food Standards Agency to be served runny to babies, young children, pregnant women and the elderly, so always look for the Lion mark on egg shells and packs – you can find them in your favourite supermarket.

Click here for more egg recipes to enjoy with your growing family.

This recipe is suitable from 9+ months.

Cook Time: 12 minutes
Makes: 1 adult portion (snack) and 1 toddler portion (meal)
Great for:  Baby Recipes 9-12 Months Toddler Recipes 12-18 Months 18 Months-2 Years Family Recipes Kids 2-4 Years Kids 4+ Years
1 large ripe avocado
2 medium British Lion eggs
1 spring onion, thinly sliced
1 tsp chives, chopped
2 cherry tomatoes, chopped
  1. Preheat the oven to 220°C / 200°C Fan /425°F / Gas Mark 7.
  2. Cut a thin slice off both sides of the avocado so that it will balance, then cut the avocado in half. Remove the stone. Scoop out some of the flesh to make a bigger hole.
  3. Put the avocado halves onto a baking sheet. Crack the British Lion eggs into the holes. Bake for 10 to 12 minutes until the white is set but the yolk is still runny.
  4. Sprinkle with spring onions, chives and tomatoes.

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