In a few days, my little custard apple (i.e. my son) will turn one! Sigh and how time has flown with baby number two. From breastmilk to formula to purees and now eating the family food, my little one is growing in front of my very eyes. I am so pleased that I can cook one meal now for everyone, albeit no salt, chillis or sugar. The best part is that he watches what his sister eats and wants to take part too! Sunday breakfast I made egg bhurji or Indian scrambled eggs for both kids and it went down a treat! I tweaked the recipe by adding single cream to the eggs to make them softer.
So here goes my recipe for egg bhurji for toddler and baby:
2 eggs
1 tspn single cream
pinch of pepper
1/4 finely chopped onion
1/2 deskinned chopped large tomato
1/2 tspn tumeric powder
pinch of chopped coriander
1. In a bowl, crack the eggs and add pepper and single cream. Beat with a fork
2. In a saucepan, fry the onion and when soft add the tomatos and tumeric powder.
3. Once the consistency is mashed up, add the egg mixture.
4. Use a wooden spoon and turn the egg in the pan till fully cooked. The mixture should be slightly wet.
5. Add the chopped coriander and stir through.
Serve with bread.
