Easy Peasy Poached Egg Spaghetti

Little ones and grown-ups need to refuel, so this Easy Peasy Poached Egg Spaghetti is 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.

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175g spaghetti
1 ½ tbsp olive oil
1 large onion, chopped
1 clove garlic, crushed
3 heaped tbsp fresh pesto
150g cherry tomatoes quartered
Small bunch of cherry tomatoes, quartered
Small bunch fresh basil, chopped
50g Parmesan, grated (or vegetarian alternative)
2 medium British Lion eggs


  1. Cook the spaghetti in boiling water according to the packet instructions. Drain reserving 3 tbsp of pasta water.
  2. Heat the oil in a frying pan. Add the onion and fry for 3 to 4 minutes. Add the garlic and fry for 30 seconds.
  3. Add the pesto, tomatoes, basil and drained pasta. Toss over the heat for a few seconds. Add the reserved pasta water and finally the Parmesan cheese. Spoon into bowls.
  4. Bring a small pan of water to the boil and swirl the water. Crack the British Lion egg into a ramekin. Tip into the water, then repeat with the second egg. Gently simmer for 3 to 4 minutes until the white is cooked but the yolk is still runny. Drain onto kitchen paper. Spoon on top of the pasta and serve at once.
  5. Chop the cooked spaghetti for baby / toddler into 2-3 cm lengths.

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