Egg yolk and olive oil spread
This recipe is so simple that I was wondering whether to put it on the blog at all. But in the end it should be simple, and besides, I came up with this trivial idea quite late :-)
We use this spread mainly for bread. There is nothing like traditional, fresh bread from a good bakery (and preferably from the home bakery) :-) I use this spread instead of butter or together with a butter.
You can add a bit more olive oil to the yolk than in the recipe, so that it has a more "spreadable" consistency. Nevertheless, be careful with the quantity, because it can get too bitter, especially in the case of an infant.
6m + without the addition of cress, but not within the first meals (see what to serve on BLW's first meals)
10m+ with cress
Ingredients for egg yolk and olive oil spread:
- 1 egg
- half spoon of olive oil
- optional: a small bunch of cress sprouts (above 10 m)
Recipe for egg yolk and olive oil spread:
- Cook the egg for about 7-10 minutes. After cooking and cooling the egg, peel the shell and remove the protein. Crush egg yolk in a bowl with a fork.
- Add olive oil and mix.
- Optionally, chop the cress sprouts and mix with the spread.