Easter Recipe for Baby: Cream Cheese and Chive Egg Mimosa on a Purée Nest (From 7 months)

Today, we’re preparing an Easter recipe to delight our little ones! Last year, we shared an Easter egg recipe (From 8 months). This year, we’re creating a savory dish.

Easter Nest Recipe for Baby: Fresh Cheese and Chive Egg Mimosa & Carrot and Sweet Potato Purée (From 7 months)

Sometimes, we put a lot of effort into cooking when we can simply make our babies and children happy by presenting their food in an appealing way!

Eggs are a staple during Easter festivities. Originally a Christian tradition, decorating eggs has become something everyone enjoys, regardless of religious connotations. So, we’ll be making an egg mimosa and transforming it into a cute little chick!

This baby-friendly egg mimosa recipe features fresh cheese and chives, a delightful combination for their taste buds. The texture of the egg yolk is sure to please them (adjust the texture of the egg, especially the egg white, based on your baby’s age and comfort with solid textures; mix it with the purée if your baby isn’t yet accepting solid pieces).

For the purée, we’ll keep it simple with carrot and sweet potato purée, enhanced with a touch of butter (or cream, if preferred). As they say, simple things are often the best!

Here’s what you’ll need for this Easter Nest recipe for baby: Fresh Cheese and Chive Egg Mimosa & Carrot and Sweet Potato Purée (From 7 months, for one serving. ) :

We start by boiling water in a small saucepan. Once the water is boiling, carefully place the egg in it and let it cook for 10 to 12 minutes (depending on the size of the egg).

In the meantime, we can take care of our vegetables.

We peel, wash, and thinly slice our carrot (keeping one slice aside for decorating our egg ;)).

For our sweet potato: We peel, wash, and thinly slice it, just like our carrot.

We place our vegetables in the steamer basket and let them cook for 10 minutes.

Once the egg is cooked, we transfer it to a bowl of very cold water to stop the cooking process. We let it cool in the cold water for at least 10 minutes.

Now that our egg is cooled, we gently peel it to ensure a smooth texture (it looks nicer that way ;)).

We cut off the top (about a quarter of the egg) and set the top aside for later.

We carefully empty the egg to extract the yolk, trying not to break the white!

We gently mash the egg yolk in a small plate, adding 1 tablespoon of cream cheese and finely chopped chives. The mixture should be smooth and well combined.

Now, we will stuff our egg with this filling we just prepared.

We place the white egg top, which we had set aside, back on the top.

We decorate our egg with a small triangle of carrot cut from the reserved carrot slice (for the beak) and two peppercorns (remember to remove them before serving to baby, of course!).

We set aside our cute little chick.

We place the cooked vegetables in a blender, then blend while gradually adding the cooking water until we achieve the ideal consistency for baby.

We transfer the puree to a dish and mix in a small amount of butter or cream. Then, we sprinkle fresh, clean chives on top to form a nest (Easter Nest!!!) like this:

We place our egg on top, gently pressing it in to secure it, and present it to baby for the Easter lunch! 🙂

Our simple and delightful recipe for baby’s Easter Nest: Fresh Cheese and Chive Egg Mimosa & Easter Nest Purée (From 7 months, one serving) is now complete, and baby can enjoy it! Remember to remove the carrot piece and peppercorns and adjust the amount of egg according to your baby’s age.

Bon appétit, baby! 🙂

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