Avocado Egg Toast Fingers
These nutrient-dense toast fingers combine creamy avocado with scrambled egg for a breakfast loaded with healthy fats and protein. Cut into long strips, they are perfectly sized for baby pincer grip development and self-feeding practice.
Creamy avocado and scrambled egg toast fingers that deliver healthy fats and protein for growing babies.
Nutrition per serving
Ingredients
main
seasoning
cooking
Instructions
Toast and Mash
Lightly toast the whole grain bread until it is firm but not crispy hard. Mash the ripe avocado and spread it evenly over the entire slice of toast creating a thick layer.
Scramble the Eggs
Whisk the eggs with the milk and dried herb of choice. Melt the butter in a small pan over low heat and cook the eggs slowly, stirring continuously until just set and very soft.
Assemble the Toast
Spoon the soft scrambled eggs evenly over the avocado toast layer, pressing them gently so they adhere to the surface and do not fall off when baby picks it up.
Slice and Serve
Cut the assembled toast into finger-sized strips approximately one inch wide and three inches long. Allow to cool slightly and ensure eggs are fully cooked before serving to baby.
Substitutions
Common mistakes
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