Scrambled Egg & Guacamole Teddy Bears

Scrambled Egg & Guacamole Teddy Bears recipe by Annabel Karmel

Scrambled Egg & Guacamole Teddy Bears

Little ones and grown-ups need to refuel, so these Scrambled Egg & Guacamole Teddy Bears are a nutritious, fun, 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.


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2 avocados
1 tomato, diced
¼ red chilli, finely diced
1 garlic clove, crushed
Generous squeeze lime juice
2 spring onions, chopped
Scrambled egg
4 large British Lion eggs
4 tbsp milk
15g butter
2 English muffins
Frozen peas (eyes)
Small cherry tomatoes (ears and nose)
Cheese (nose)
Chives (mouth)


  1. Put the avocados into a bowl and mash using a fork. Add the remaining guacamole ingredients and mix well.
  2. Crack the British Lion eggs into a bowl. Add the milk and beat together.
  3. Heat the butter in a frying pan. Add the egg and milk mixture. Stir over the heat for 2 to 3 minutes until the eggs are lightly scrambled.
  4. Cut the muffins in half and toast. Spread the guacamole on each half, then top with the scrambled egg.
  5. Decorate to look like teddy bear faces by adding a circle of cheese for the face, halved cherry tomatoes for the ears, peas for the eyes, small square of tomato for the nose and chives for the mouth.

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