Eggs are an excellent source of protein for breakfast, so you can make scrambled eggs or mini omelettes that little ones can enjoy. Here are some egg-tasty recipes from the UK’s bestselling cookery author, Annabel Karmel.
Served in eggs benedict, cheesy omelettes, atop a steak or spicy bowl of ramen noodles or simply boiled, scrambled or fried, there are so many ways to enjoy eggs it’s hard to choose a favourite! And with so many health benefits to boot, it is no wonder that the egg has its own special day dedicated to its brilliance.
Packing a high punch as a source of quality protein and a host of vitamins and minerals that aid in bone health, brain function and building the immunity, there is no doubt that eggs play an important part in our daily nutrition. So much so, that the South African Food Based Dietary Guidelines recommend the introduction of eggs to baby’s diets from the age of six months, to help with their growth and brain development.
Celebrate World Egg Day with these delicious egg recipes.
Did you know?
The fastest omelette maker in the world made 427 two-egg omelettes in 30 minutes. American Egg Board’s Howard Helmer, is the Omelette King; he holds three Guinness World Records for omelette making.
This recipe can work as a lunch box filler or for a quick and easy breakfast. Add your child’s favourite veg.
Egg Head Sandwiches
Presentation is very important to a child and fortunately, sandwiches can come in many different shapes, sizes and colour so you can be really creative. Get the kids making their own packed lunches with this recipe. A simple egg mayo mix and plenty of fun decorating them!
*Makes 4 open sandwiches
- 7 eggs
- 4-5 tbsp mayonnaise
- Salt and freshly ground black pepper
- 4 slices of bread, buttered
- Sliced red pepper
- Grated carrot
- Cherry tomatoes
- Bring a saucepan of water to the boil and gently lower in the eggs. Simmer the eggs for 12 minutes then carefully drain off the boiling water. Fill the saucepan with cold water and leave the eggs inside until cool. (The eggs can be boiled up to 2 days ahead and stored, unpeeled, in the fridge.)
- Peel the eggs and slice 2 using an egg slicer or a knife. Set aside 8 of the slices to make the eyes. Place the remaining pieces in a bowl with the remaining 5 eggs. Mash with a fork and add the mayonnaise. Season to taste.
- Cover all 4 slices of bread with egg mayonnaise. Make the faces using the toppings shown in the photo as inspiration.
Spanish Omelette with New Potato, Courgette and Tomato
Spanish omelettes are good eaten hot or cold. You could cook this for your own supper, and then wrap a piece up in foil and store in the fridge ready for your child’s lunchbox the next day
*Makes 6 portions
- 100g small new potatoes
- 1 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1 courgette, diced or grated
- 2 tomatoes, skinned, de-seeded and roughly chopped
- 4 eggs
- 1 tbsp milk
- 2 tbsp freshly grated parmesan cheese
- salt and pepper
- Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce to a simmer and cook the potatoes for about 12 minutes, until tender. Drain, leave to cool and then cut into slices.
- Heat the oil in an 18-20 cm non-stick frying pan. Add the onion and sauté for 2 minutes. Add the chopped courgette and sauté for about 6 minutes.
- When the courgette is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.
- Beat the eggs together with the milk, parmesan cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath.
- Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set.
- Take out and when the omelette is cold, cut into wedges and wrap in foil.
Scrambled-Egg Tortilla Wrap
This scrambled egg wrap is an easy and healthy on-the-go breakfast for the whole family.
*Makes 1 – 2 portions
- 1 large flour tortilla
- A knob of butter
- 2 eggs, beaten
- 1 tablespoon milk
- 1 tablespoon chopped chives
- 1 tomato, deseeded and diced
- 25g cheddar cheese, grated
- Salt and pepper
- Warm the tortilla in the microwave for 30 seconds on high. This will make it more pliable.
- Melt the butter in a small frying pan.
- Beat the egg and milk together, then pour into the pan.
- Stir until scrambled, then add the chives, tomato and cheese, and season to taste.
- Spoon the scrambled egg along one side of the wrap.
- Roll up to make a tube and slice in half.
For more recipe inspiration download Annabel’s Essential Guide to Feeding Your Baby & Toddler app. Access more than 200 delicious recipes, as well as a host of features to keep your family on track and enjoying meal times.
Download the new version from the App Store or visit www.annabelkarmel.com.
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