Category Archives: Eggs

Challenge Day 2, Breakfast

This morning my smallest child loudly demanded an “eggy weggy woo” for his breakfast. So off to the kitchen I did trot to cook up a batch of boiled eggs, to refrigerate for later meals and snacks. You can choose to do them one at a time as needed if you wish, but I find this easier.

This left me with a breakfast today of a hard boiled egg and two slices of Hovis Wholemeal bread, toasted, with I Can’t Believe it’s Not Butter Light (277 calories in all) with a cup of tea. With the milk in my tea, my breakfast came to a total of 337 calories. This meal can be adapted for baby led weaning by using salt free butter on the toast, and simply slicing the egg in half.


My oldest child had a muffin, and dinner dad had Frosted flakes. My morning snack today is a pear, followed by a small treat-peanut butter on toast, bringing my total to 581 calories for the morning.

Four meals down, 17 more to go.

I’ve added a new section to the site because there was just too much information to add to a single post. See “eggs” at the top.

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Chicken and Leek Bread Pudding

Tonight is day two of our whole chicken, that was roasted yesterday. It’s also a bit of a use it up night, so will help to clear the fridge of food before it goes to waste. I would love to have the time to make a quiche from scratch, but today being a busier day I don’t have time to make the pastry. And so, we’re having cheese and leak bread pudding.

For egg lovers this is a fantastically tasty dish, and one that is easy to vary by adding different fillings to it. It certainly won’t leave you hungry, being a very satisfying dish, and easy to pair with vegetables of your choice.

Chicken and Leek Bread Pudding-Serves 4

  • 7 slices of Hovis Wholemeal bread, torn into chunks.
  • 9 medium Lidl eggs (these are on the small side of medium).
  • 2 medium leeks.
  • 2 cloves of garlic.
  • 200g of roast chicken (leftovers from a roast dinner).
  • 120g Light mature cheddar, grated (Lidl was used, Cathedral City is the same calories).
  • 200ml skimmed milk.
  • 400g Cauliflower.
  • 400g carrots (peeled weight).
  • 15ml olive oil.
  • Seasoning to taste.

Carrots were peeled and chopped and put into the steamer for 45 minutes, and the cauliflower cleaned and chopped and added on top of the carrots. The oven was put on to preheat and two rectangular Pyrex baking dishes lined with grease-proof paper.

Roughly tear the bread and split between the two dishes. Remove the outer leaves from the leeks and discard the root end. Thinly slice and fry in the olive oil with the garlic cloves (crushed) for about five minutes, or until soft. Remove from the heat and add to the baking dish with the bread.

Chop the roast chicken into small pieces and sprinkle over the bread and leek mixture. Sprinkle the grated cheese on top.


Break the eggs into a bowl and whisk together with the milk and salt or the seasoning of your choice. Pour the egg slowly over the bread mix in the baking pan, remembering to try and split it evenly between the two bowls.

Place in the middle of the preheated oven and bake for 20-25 minutes, until the top has gone golden brown. Lift from the baking dish using the grease-proof paper and place upside down on a plate to allow you to peel away the paper. Turn onto a cutting board to cut into portions, and serve with the veggies of your choice.



When made as described this comes in at approximately 650 calories per adult serving. The cost was £1.25 per person.

To adapt for baby-led weaning, save the salt for those who want it after serving.

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Omelette and Healthy Chips!

This is one of my favourite meals, one that I look forward to. It’s tasty, the kind of food your mum would make, and best of all it’s really cheap!

Omelettes are very versatile, thanks to how easily you can add toppings or fillings to them. Go for a healthy veggie omelette, or load it up with cheese for an extra tasty treat, the choices is yours.

Omelette and Chips

  • 750g (peeled weight) of potatoes
  • 8 medium eggs
  • 120g light mature cheddar (Cathedral City, Lidl own brand or equivalent).
  • 1 pepper.
  • 75g white mushrooms.
  • 40ml of olive oil.
  • 400g fresh broccoli.
  • 400g fresh carrots (peeled weight).
  • Seasoning of your choice for the egg.

Preheat your oven to 220 degrees. Peel and chop your potatoes into chip shapes and rinse to remove the starch. Drain, and measure 20ml of olive oil into a roasting pan.

Place chips in the pan, and coat with oil using a silicon oil brush. Swish all of the chips around the pan to coat the pan as well. Place the pan in the middle of the oven, baking for about 35 minutes, or until golden brown, turning half way.

Peel and roughly chop carrots, and chop broccoli into florets. Steaming in an electric steamer is the easiest method, but they can also be steamed for 30-45 minutes in a steaming basket over a pan of boiling water.

Crack 4 eggs into a bowl large enough to beat them in. Add seasonings if you want to and beat with a fork or balloon whisk until well mixed.

Chop pepper and mushrooms into small chunks and place half into your frying pan with 10ml of olive oil. Fry until soft, then add the first batch of beaten egg.

Using a spatula bring the raw egg from the sides into the middle. Continue to move the egg and veggies around until the egg is just starting to set at which point you need to make sure it’s relatively evenly spread over the whole pan base. Leave to cook until the bottom is starting to brown, and check by lifting the edge with a spatula to check.

Sprinkle the top with 60g of grated cheese and slide out of the pan, and under the grill. Grill until the cheese starts to brown. Repeat with the rest of the chopped veggies and eggs.

Slice each omelette into two, and serve with the chips and steamed veggies.



Please excuse the low light photo! These dark evenings make it far harder to get a nice photo. This comes in at 637 per adult serving, and cost a total of £3.75 to make for four people.

This meal can be adapted for baby-led weaning by not seasoning the egg or chips, and serving the egg cut into inch wide strips.

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