Ella’s Kitchen Cheeky Beans & Baked Eggs

Eggs, beans and even carrots – this is a cooked breakfast Ella’s Kitchen-style that makes a filling lunch for your little one.


  • 1 carrot, peeled and thinly sliced
  • 75g canned haricot beans in water, drained
  • 2tbsp tomato purée
  • 10g unsalted butter
  • 2 hard-boiled eggs, yolks only, mashed
  • Toasted bread, cut into fingers


  1. Steam or boil the carrot over a medium heat for 10-12 minutes until tender. Purée the carrot with 2tbsp of boiled water in a food processor, or using a hand blender, until smooth.
  2. Meanwhile, place the beans, tomato purée and butter in a separate small saucepan and cook gently for 5 minutes, stirring frequently, until softened.
  3. Add the puréed carrot, egg yolks and 4tbsp of boiled water. Stir, and heat through.
  4. Mash to a coarse purée, adding a little extra water if necessary. Serve with toast fingers.

Recipe From "The First Foods Book" By Ellas Kitchen

February 19, 2018 by andsotoshop Admin