- 4 medium eggs
- 6 tbsp semi-skimmed milk
- 60g medium cheddar, finely grated
- 2 tbsp chives, washed and finely chopped
- 4 slices thick white bread
- 1 tbsp oil
- 12 cherry tomatoes, to serve
Beat the eggs in a medium bowl. Whisk in the milk, cheddar and chopped chives.
Cut the bread into triangles and lay out in a large dish. Pour over the eggy mixture and turn the bread to cover completely.
Melt the butter in a small frying pan over a medium-low heat. Add the eggy bread slices to the pan and cook for 2-3 minutes on each side, ensuring they are cooked through and golden. Serve with the cherry tomatoes on the side.
These recipes are based on an adult's reference intakes. For more information on children's nutritional requirements, click here