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Scrambled eggs with cheese and tomato

Scrambled eggs with cheese and tomato


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  • 2 eggs
  • 1 tbsp milk
  • 12g butter
  • 12g mature cheddar cheese, grated
  • 3 grilled vine tomatoes
  • 1 slice multigrain bread, cut into strips


  1. Cut the tomatoes into halves, place on a baking tray under the grill and cook for 5 mins at 160°C/320°F/fan 140°C/gas mark 3. Remove and allow to cool.
  2. Whisk together the eggs and milk.
  3. Heat a knob of the butter into a non-stick frying pan until foaming.
  4. Add the egg mixture and whisk continuously for 2-3 mins, until just set but still soft.
  5. Remove from the heat, as it will continue to cook, and gently stir in the grated cheddar.


  • Stick to natural tastes rather than adding sugar or salt.
  • Start by feeding a small amount and watch your baby’s reaction.
  • Choose a familiar, relaxed location with few distractions, and a time when your baby isn’t tired or too hungry.
Why not upload some 'foodie photos' of your little one’s fourth weaning step on our Facebook page?

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