Greens for breakfast might sound a little different but they are packed with vitamins A, C and K and make a really tasty dish. Less than ten minutes to make, it's the perfect dairy-free, vegetarian breakfast recipe!
This recipe can be enjoyed by your baby during stage 2 weaning. For an extra kick for the grown-ups, try serving with some chilli jam. Alternatively, for a light lunch, you can serve with leftover quinoa or brown rice with a sprinkle of tamari and pickled ginger.
1 large handful of any dark leaf greens per person
1-2 eggs (depending on how hungry you are!) olive oil to drizzle
- Get a steamer on and fill with water (a large pan of water will do if you don’t have a steamer) and bring to the boil.
- Cut the greens into large pieces as you like, then cook for 2-3 minutes until tender.
- In the meantime, if poaching, fill a pan with water and a splash of vinegar, or gently warm a frying pan if you prefer your egg fried.
- Cook the eggs to your liking, and serve on the hot greens with a drizzle of olive oil, and season to taste. Try adding some seeds and chilli jam if you’re in the mood. Delicious!
Related
Are you looking for something tasty and nutritious to share with your budding foodie? Discover our baby weaning recipes, perfect for every occasion!
Here at Babease, we know that you want your little one to experience the wide world of food! We’ve collected some of our favourite recipes for babies and created this handy resource to provide you with some new and exciting ideas.
