Baby recipes › Scrambled Egg & Spinach

Scrambled Egg & Spinach

✓ From around 6 months
Scrambled Egg & Spinach, a breakfast for babies from around 6 months
Scrambled Egg & Spinach, a breakfast for babies from around 6 months.

Soft, pillowy scrambled eggs with wilted spinach — a brilliant way to introduce eggs early and build iron intake in a familiar, gentle texture.

Allergens in Scrambled Egg & Spinach

Contains Eggs (Egg), Milk (Butter, Whole milk for cooking (optional)). Current NHS advice is to introduce allergens from around six months, one at a time, so a reaction is easy to trace.

Ingredients

Egg Eggs
2 medium
Spinach
1 large handful, wilted
Butter Milk
½ tsp
Whole milk for cooking (optional) Milk
a splash, if used

How to prepare each ingredient for 6 to 8 months

Each line is the preparation guidance for that ingredient at your baby's age, taken from its own food guide.

Egg
Cook the egg until white and yolk are fully set, then mash into a soft purée. Do not add salt.
Spinach
Steam until wilted, then blend into a smooth purée.
Butter
Melt a small amount into warm foods — no additional cooking required.
Milk for Cooking
Mix pasteurised whole cows' milk into porridge or a soft cooked dish. Do not offer it as a drink.

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This page is general information based on NHS weaning guidance, not medical advice. Always stay with your baby while they eat. If you have concerns about allergies, choking or your baby's development, speak to your health visitor or GP.