Scrambled Egg and Avocado Toast

Creamy scrambled eggs and mashed avocado on whole-grain toast for a protein-packed breakfast.

12-18mo18-24mo2-3y3-5y

10 min · 2 servings

EggWheat

Ingredients

Toast the bread slices until soft and easy to chew, not hard and crunchy.
Mash the avocado with the lemon juice in a small bowl until smooth and spreadable.
Beat the eggs lightly in a bowl.
Melt the butter in a small non-stick pan over low heat. Add the eggs and cook slowly, folding gently, until just set and softly scrambled. Remove from heat while still slightly glossy.
Spread the avocado over the toast, then top with the scrambled egg.
Cut into small bite-sized pieces before serving for younger toddlers.

12-18mo

Cut into small 1/2-inch pieces. Ensure toast is soft enough to compress easily between fingers.

Choking safety: Keep toast soft, not crispy. Cut all pieces small. Ensure egg is not rubbery or in large chunks.

18-24mo

Cut into 1-inch pieces or strips. Encourage self-feeding.

Choking safety: Hard toast edges can be a hazard; cut off any very firm crusts.

2-3y

Cut into strips or squares. Child may help with avocado mashing.

3-5y

Serve as half-slices or full slices; child can spread their own avocado with a blunt knife.

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