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Annabel Karmel
British Lion Eggs LB
Digital Weaning Course LB
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Dippy Eggs with Sweet Potato Soldiers

While there’ll always be a place in our hearts and breakfast tables for toast soldiers, here is a simple twist which babies and children will love plunging into a soft egg yolk.

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 2
Great for:  Baby Recipes 6-9 Months 9-12 Months Toddler Recipes 12-18 Months 18 Months-2 Years
Ingredients
1 large sweet potato, scrubbed and cut into thick batons
2 tbsp oil
1 tbsp cornflour
2 tbsp finely grated Parmesan cheese

Dippy egg

2 large British Lion eggs at room temperature
Method
  1. Preheat the oven 180˚C Fan / 400˚ F / Gas 6.
  2. Place the sweet potato batons on a baking tray. Add the oil and cornflour and toss together. Roast for 20 minutes, turning them over after 15 minutes.
  3. Add the Parmesan and put them back in the oven for 3 to 4 minutes until the cheese has melted. Then set them aside.
  4. Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3-4 minutes so that they are cooked but runny.
  5. Remove, place in egg cups and carefully slice the tops off. Serve with your cheesy veg soldiers for some serious dipping.

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