Haunted Toast Toppers
In partnership with
Your breakfast staple but make it SPOOKY! These easy ideas in partnership with British Lion eggs make for the scariest wake-up call.
Eggs are the BEST fuel as they’re packed with protein, vitamins + minerals – ideal for growing little ghosts and ghouls. Always look for the British Lion mark on the shell and pack as these are perfectly safe for babies, kids and mums-to-be to enjoy runny.
Breakfast with a Boo
Ingredients
3 slices brown bread
Sunflower oil
2 medium British Lion eggs
Method
1. Toast the slices of bread until lightly golden.
2. To make the letter B in ‘Boo’, stamp out two small circles on one slice using a small round cutter. Then trim the crust to make a B shape.
3. Stamp out two larger circles from the remaining two pieces of toast. Heat a little oil in a frying pan. Crack the eggs into the hot pan and fry for 4-5 minutes over a medium heat until the white is cooked and set, but the yolk is still runny.
4. Place a large round cutter over the eggs and press down to make a neat round shape. Place the eggs on top of the circles of bread and make the word BOO.
Suitable from 12 months (serves 2).
Boo-nana Toast Ghosts
Ingredients
1 slice brown bread
2 tbsp smooth peanut butter
1 small banana
Method
1. Toast the bread until lightly golden and spread the peanut butter over the toast.
2. Peel the banana and slice each in half lengthways. Using a sharp knife (grown-ups only), cut out a zig zag at the bottom of each one to make ghost shapes.
3. Using a straw, stamp out two eyes and a mouth. Now place on top of the toast.
Suitable from 12 months (serves 1).
Alien Avocado Toast
Ingredients
1 large British Lion egg
½ large avocado
1 slice brown bread
1 small carrot, peeled
¼ red pepper
½ black pitted olive
Method
1. Boil the egg for 6 minutes. Peel and cut into thick slices.
2. Keep aside one slice of egg for the alien’s eye and combine the rest with the avocado and mash together. Lightly season.
3. Toast the bread until lightly golden, then spread with the avocado egg mixture.
4. To decorate, shred the carrot and arrange to make the hair. Place the egg slice in the centre and top with half an olive for the eye. Slice the pepper to make a mouth and 2 small triangles to make the eyebrows.
Suitable from 12 months (serves 1).
Mummy’s Cheesy Tomato Toast
Ingredients
1 slice bread
2 tbsp passata
2 tbsp sundried tomato paste
String cheese
2 mini mozzarella balls
1 black olive, halved
Method
1. Toast the bread until lightly golden.
2. Mix the passata and sundried tomato paste together in a small bowl. Spread over the toast.
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3. Pull the string cheese apart and arrange it over the tomato to make a mummy bandage effect.
4. Slice off a third of each mozzarella ball and place onto the mummy. Top with half an olive for the eyeballs.
Suitable from 12 months (serves 1).
Frankenstein Toast
Ingredients
1 medium British Lion egg
2 tbsp mayonnaise
1 slice brown bread
¼ cucumber
½ small carrot
1 black pitted olive
1 pea
¼ red pepper
1 slice cheese
3 tortilla crisps
Method
1. Boil the egg for 6 minutes. Peel and mash with the mayo in a bowl. Season lightly.
2. Toast the bread until lightly golden. Spread with the egg mixture.
3. Slice a round from the cucumber and slice in half to make the ears, set aside.
4. Using a potato peeler, peel thin ribbons from the remaining cucumber and place down over the egg mayo.
5. Slice two rounds from the carrot and place on the cucumber. Top with two halved olives to make the eyes. Add the pea for the nose and make a mouth from the pepper. Using the cheese, make fangs and a scar and arrange on the face.
6. Place three tortilla chips at the top of the bread for Frankenstein’s hair.
Suitable from 12 months (serves 1).
