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Little Chick Scrambled Egg

Fuel your little chicks with this simple scrambled showstopper! Children (and grown-ups) eat with their eyes, so this is the perfect, easy-to-prep recipe to set imaginations running wild.

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.

Gluten-free
Nut-free
Vegetarian
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 1
Great for:  Healthy Baby Recipe & Meal Ideas 6-9 Months 9-12 Months Healthy Toddler Recipes & Meal Ideas 12-18 Months 18 Months-2 Years
Ingredients
Small knob of unsalted butter
2 medium British Lion eggs, lightly beaten
8 slices of cucumber, cut in half
½ red pepper, deseeded – use to cut out the crown, beak and feet
1 olive, 2 thin slices
Method
  1. Beat the eggs in a small bowl. Add the butter and microwave on high for 30 seconds.
  2. Remove and stir, then cook for a further 20 seconds.
  3. Remove and scramble the lightly cooked eggs with a fork.
  4. Spoon onto a plate to make the body of the chick.
  5. Add the sliced cucumber for the eyes, wings and grass
  6. Add the olive eyeballs and red pepper shapes for the crown, beak and feet. Serve.

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