This cheesy twist on eggy bread is perfect for breakfast – or lunch or tea!

Make sure the fingers have cooled enough for little hands to hold.

Recipe from our The First Foods Book

  • Serves

  • Prep

  • Cook

    • Vegetarian
    • Soya free
    • Nut free


    • 1 egg, lightly beaten
    • 2 tablespoons baby’s usual milk
    • 10 g/¼ oz Parmesan cheese, finely grated
    • 1 slice of thick wholemeal bread
    • 10 g/¼ oz unsalted butter


    1. Mix together the egg, milk + Parmesan in a shallow bowl. Add the bread + press it down lightly to immerse it in the egg mixture.
    2. Heat the butter in a nonstick frying pan over a medium heat. Add the egg-soaked bread + cook for 2–3 minutes on each side until golden + slightly crisp. Cut into fingers + serve.
    Recipe tip handy hints

    Fun for little ones

    Older little ones can help dip the bread in the eggy mixture.

    Recipe tip bright ideas

    Handy tip

    A pinch of nutmeg adds a delicious taste twist

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