One Pan Eggs with Chicken & Rice

One Pan Eggs with Chicken & Rice recipe by Annabel Karmel

One Pan Eggs with Chicken & Rice

Little ones and grown-ups need to refuel, so this One Pan Eggs with Chicken & Rice 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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1 tbsp sunflower oil
1 small onion, finely chopped
1 clove garlic, crushed
200g passata
1 tbsp tomato paste
30g baby spinach, roughly chopped
80g cooked chicken, diced
250g packet cooked long grain rice
15g Parmesan cheese, finely grated (or dairy-free alternative)
2 large British Lion eggs


  1. Heat the oil in a small frying pan. Add the onion and fry for 5 minutes. Add the garlic and fry for 30 seconds. Add the passata, tomato paste, basil, spinach and chicken. Stir until the spinach has wilted. Add the rice and toss over the heat. Sprinkle the Parmesan over the top.
  2. Preheat the grill to the high.
  3. Crack the British Lion eggs on top of the rice. Place under a hot grill for 5 minutes until the whites are set but the yolk is still runny. Allow to cool slightly before offering to your baby.

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