Egg sandwich fingers
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 5 min
- Cook: 10 min
- Makes: 1–2 portions
Ingredients
- 2 eggs, hard-boiled
- 1 tbsp plain yoghurt
- a few chives, snipped
- 2 slices wholemeal bread
Contains: Egg, Wheat, Milk
Method
- Mash the eggs with the yoghurt and chives.
- Spread between the bread, press, and cut into fingers with the crusts on.
Safety: Eggs cooked hard.
Storage: Fridge 1 day.
Tip: Yoghurt instead of mayonnaise: same creaminess, less salt and oil.
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