A simple recipe and a tasty way to introduce baby to egg yolks. Most babies love the soft texture of eggs but the deep flavour can sometimes be unappealing to new palates.
A great way to cut through that “eggy” flavour is to add some fresh, tangy dill which brightens up the flavour of otherwise boring eggs.
Add some creamy cottage cheese, and not to mention a healthy dose of Omega 3-fatty acids and calcium for a creamier texture.
1 tbs. extra virgin olive oil (butter or cooking spray)
2 egg yolks
1 tbs. full-fat cottage cheese
1 tsp. fresh dill, finely chopped
1 tsp. distilled water (formula or breast milk)
Whisk egg yolks in a small bowl with the water until smooth then add the dill and cottage cheese and whisk until combined.
Heat oil in a small saucepan on medium heat for 1-2 minutes. Add the eggs and cook, scrambling with a spatula, for 4-5 minutes or until no longer runny.
(Note: When preparing eggs for baby, it is ideal to overcook the eggs rather than undercook them!)
Serve warm or at room temperature, chunky or mashed with a fork.
If the eggs are too dry or too chunky, add water, formula or breast milk (quantity as desired) and mash until softened and smooth.