Yahoo Lifestyle Eggs in ramekins from Louise Fulton Keats
Eggs make a wonderfully nutritious breakfast and you can adjust the ingredients of this recipe to use whatever tidbits take your child's fancy - cooked mushrooms work well, for example. With the eggs, try to find an omega-3 enriched variety if you can, to increase the omega-3 fats in your littlie's diet.
Ingredients:
1 tomato, finely diced
1 slice ham or prosciutto,
chopped, optional
2 spring onions, trimmed,
thinly sliced
1 tbsp finely chopped
parsley or chives
4 eggs
1/2 tsp butter
Toast fingers, to serve
Method:
1. Grease four ramekins and divide the tomato, ham, spring onion and parsley or chives among them.
2. Place the ramekins in a saucepan or deep frying pan and add enough water to reach halfway up the sides of the dishes. Crack an egg (or two eggs, for an adult serve) into each ramekin and top with a dot of butter. Cover and cook over low heat for 5 to 7 minutes or until the eggs are set. Serve with toast fingers.
Top tip:
Runny eggs aren't recommended for children under two years old (or pregnant women), because of the risk of salmonella. Although this risk still exists for older children, their more-mature bodies are better able to cope in the event of infection. The best way to avoid the risk is to thoroughly cook egg whites and cook the yolks until they are firm.
Louise Fulton Keats is a food writer and cookbook author with a passion for children’s food. She has published four cookbooks – two baby and toddler cookbooks for parents (Cooking for Your Baby & Toddler and Thermomix Cooking For Your Baby & Toddler) and two food-related storybooks for children (My Grandma’s Kitchen and The Best Ever Birthday).
