The perfect protein packed lunch or brunch, Scrambled Egg with Avocado.
Scrambled Egg with Avocado
2 Medium Eggs
½ ripe Avocado
15ml baby’s usual Milk
1 Slice Wholemeal Bread
Crack the eggs into a bowl and whisk with milk.
Chop avocado flesh into small chunks.
Melt the butter in a non-stick saucepan, add egg mixture and cook on a low heat, whisking for 2 minutes.
Toast the bread and cut into small squares.
Fold the avocado through the eggs.
Top the toast with the mixture and serve.