If there’s one piece of breakfast food that has saved me countless times from the headache of what to make that’s quick (because we’re late), with few ingredients (because we’ve ran out), and of course nutritious, then that’s definitely the egg roll! We never grow bored of it, since I make many, many serving combinations, both for savory and sweet versions (yes, sweet!) and it’s ready in less than 10 minutes. I know that I’ve already convinced you before I have even shared the recipe and the 3 ways to serve it, but let me also tell you one more thing. I know that this recipe has made many pairs of little hands eat egg for the first time! It’s a very practical way to offer egg if you’re following the baby-led weaning method. Are you ready to go over everything? Let’s go!
Some notes about eggs
The myths surrounding cholesterol and eggs have been busted in the last few years, and even though eggs are allergens, they can be offered to babies over the age of 6 months. Eggs are an excellent source of proteins and are more filling than other sources of proteins, which makes them perfect breakfast food. Additionally, eggs include vitamins of the B complex, vitamin D, antioxidants, calcium, iron, phosphorus, and more.
Answering the question that’s already in your mind, according to the national dietary guide for babies and children, it’s recommended that children eat 5–7 eggs per week.
What we are going to need
For the roll
- Eggs. I think that I’ve written this phrase in every recipe that contains eggs, and I must mention it again: organic or free-range eggs are the best. If you have eggs from your home village, then that’s even better. One egg roll needs one egg.
- Some kind of fat. I make them with coconut oil or olive oil which I add to a hot pan and spread so that it covers the whole surface of the pan.
For the avocado filling
- Avocado. For one egg roll, you’ll need half a ripe avocado. Prefer domestic avocados and make sure they’re ripe before you cut them. In the Tips section, I’ll share ideas of what to do in the other half.
- Cherry tomatoes. I always slice them when adding in a roll, so that they don’t move easily, and so that the little hands can eat them—hopefully. Of course, you can cut them in half if you want, or any other way you might want.
- Oregano. Dried and a favorite. You can skip it or use your own favorite aromatic herb.
For the cream cheese filling
- Cream cheese. Always check the ingredients before selecting the cream cheese you’ll be buying, because you shouldn’t get something with the preservative called “carrageenan.”
- Cherry tomatoes.
- Rocket greens. Or lettuce. It’s good to remember that these leafy vegetables can easily get stuck on the top of the mouths of infants, so avoid them. For little children, I’d suggest cutting them differently and adding them as large pieces over the cream cheese.
- Sweet paprika. Optional.
For the sweet filling
- Banana. It might seem weird to you, but yes, it goes well with the rest. Treat the egg roll as a crepe or simply realize that we use eggs everywhere. You can add the banana whole and wrap the egg roll around it, or you can mash it with a fork and spread I over the nut butter. The banana will give it a sweet taste and will make your breakfast special.
- Peanut butter. It goes well with it. Just try it and you’ll be convinced. You can also use any other nut butter, of course, or tahini.
Tips
- We want the frying pan over medium heat. I usually have it at the 5–6 range, and my cooktops reach up to 9.
- While you’re cooking the egg, you can either cover the frying pan with a lid so that you don’t need to flip it or flip it with a spatula appropriate for nonstick frying pans. Both of these ways ensure it’s cooked on both sides. I personally like flipping it and cooking it on both sides, since I prefer that result.
- When you cut the avocado in half, use the part without the pit. Store the part with the pit in the fridge, since the presence of the pit has an effect on how long it’ll keep. To avoid the avocado darkening immediately, sprinkle some lemon on it and store it in a plastic food container, or wrap it with saran wrap, or, and that’s what I prefer, wrap it in a beeswax wrap.
- I will give you 3 suggestions on how to serve your egg roll, but you can make as many combinations as you want, depending on your tastes.
- You can add some milk or turmeric or salt (for older children) to your eggs.
More recipes
And, of course, read my article 11+1 ideas for breakfast for babies, toddlers, and children to never again run out of ideas.
Heat up a nonstick frying pan over medium heat.
Beat the egg well in a bowl with a fork.
Add the coconut or olive oil in the hot pan and spread it with a paper towel or by moving the frying pan in a circular motion.
Drop the egg and spread it over the whole surface of the frying pan with smooth circular motions.
Cook for 1–2 minutes, depending on the roll’s thickness, until the top side has solidified.
With a silicone spatula, carefully flip the egg, and cook for half to 1 minute. If you cover the pan with a lid, you can skip this step.
Move the roll to a plate and prepare the filling.
Smash the avocado with a fork.
Spread it on the egg roll.
Place the cherry tomato slices and sprinkle with oregano.
Wrap the roll, cut it in half, and serve.
Spread the cream cheese on the roll.
Add the rocket greens (chopped or whole, depending on your children’s age), the cherry tomato slices, and the paprika, optionally.
Wrap the egg roll, cut in half or in more pieces, and serve.
Spread the peanut butter on the roll.
Place the banana in the middle and sprinkle the shredded coconut.
Wrap, cut the egg roll in slices, and enjoy.
Ingredients
Directions
Heat up a nonstick frying pan over medium heat.
Beat the egg well in a bowl with a fork.
Add the coconut or olive oil in the hot pan and spread it with a paper towel or by moving the frying pan in a circular motion.
Drop the egg and spread it over the whole surface of the frying pan with smooth circular motions.
Cook for 1–2 minutes, depending on the roll’s thickness, until the top side has solidified.
With a silicone spatula, carefully flip the egg, and cook for half to 1 minute. If you cover the pan with a lid, you can skip this step.
Move the roll to a plate and prepare the filling.
Smash the avocado with a fork.
Spread it on the egg roll.
Place the cherry tomato slices and sprinkle with oregano.
Wrap the roll, cut it in half, and serve.
Spread the cream cheese on the roll.
Add the rocket greens (chopped or whole, depending on your children’s age), the cherry tomato slices, and the paprika, optionally.
Wrap the egg roll, cut in half or in more pieces, and serve.
Spread the peanut butter on the roll.
Place the banana in the middle and sprinkle the shredded coconut.
Wrap, cut the egg roll in slices, and enjoy.
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