Baby’s Breakfast Delight: Super Simple & Nutritious Egg and Vegetable Porridge
Baby’s Breakfast Delight: Super Simple & Nutritious Egg and Vegetable Porridge
Recommended Baby Breakfast Menu: Ultra-Simple Egg Porridge Recipe (Guaranteed Delicious!)
Are you tired of pondering your baby’s breakfast menu every morning? This egg and vegetable porridge is incredibly simple to make and is a favorite of my little one, earning it the title of ‘best value’ breakfast! With eggs as the main ingredient, there’s minimal prep, and you can easily incorporate various vegetables, making it perfect for using up leftover veggies. Let’s start your baby’s day with a hearty, nutritious bowl of warm porridge!
Main Ingredients- 1 bowl of cooked rice (approx. 150g)
- 2 eggs
- 10g carrot (very finely minced)
- 400ml broth (rice water, vegetable broth, anchovy kelp broth, etc.)
- A little soy sauce for soup or salt (baby-friendly)
- A little sesame oil
- A little toasted sesame seeds (for garnish, optional)
Cooking Instructions
Step 1
First, prepare your broth. Any kind will do, such as rice water, vegetable broth, or anchovy and kelp broth. While you can skip this step, using broth will significantly enhance the porridge’s flavor, making it much more delicious.
Step 2
Finely mince the vegetables you want to add to the porridge. For harder vegetables like carrots, mince them very finely so your baby can eat them easily. If you have other vegetables your baby enjoys (like zucchini, onion, mushrooms, etc.), feel free to mince and add them as well.
Step 3
Crack the 2 eggs into a bowl and whisk them gently with a fork or whisk until smooth. Be careful not to over-whisk the eggs.
Step 4
Place the finely minced vegetables in a pot. Add about 1 tablespoon of sesame oil and sauté over low heat until the vegetables become translucent or slightly softened, about 1-2 minutes, to release their fragrance.
Step 5
Carefully pour the 400ml of prepared broth into the pot. Once the broth begins to simmer, move on to the next step.
Step 6
Now, add the bowl of cooked rice to the pot and break it up with a spatula. Adjust the heat to medium and continue to stir and cook, ensuring the rice grains don’t clump together. Cook until the rice grains have softened and the porridge reaches a thick consistency (about 5-7 minutes).
Step 7
Once the rice grains are soft and the vegetables are cooked, slowly drizzle the whisked egg mixture around the edges of the pot. It’s crucial not to stir immediately but to let the egg set slightly for about 10 seconds. This will create lovely, soft curds in the porridge.
Step 8
When the egg whites have started to set and form soft curds, gently stir with the spatula to incorporate the egg into the rice. Cook for another 30 seconds to 1 minute, being careful not to overcook.
Step 9
Finally, season with a tiny bit of soy sauce for soup or salt, adjusted to your baby’s taste. Once seasoned, drizzle with a little sesame oil and sprinkle with toasted sesame seeds for a perfect finish. Serve this delicious egg and vegetable porridge warm to your baby!
