Eggy Puffs

I realise that's not the most tempting of titles, so I welcome all suggestions as to what to call these little crustless quiches (perhaps that's my title?) that are perfect for a snack, picnic or, the reason I made them, for Baby Led Weaning.  I was looking for a way to introduce a little meat without him having to pick up a chunk and gnaw at it - we're not quite there yet - and something to give a nice veggie hit of something he'd not tried before and doesn't work well in a baton.  Enter, spinach.  These perfect little lovies give your perfect little lovies the iron, dairy and protein they need in just one hit - fabulous, and mummy points for you (makes up for the chips you gave them earlier in the week, right?).

These don't take long to whip up and are easily doubled.  They can be eaten warm or cold, but don't taste great straight for the oven; the heat takes away their flavour and squishy texture that my son finds so fun.  And it's this squishy texture that helps the babes as they learn how to grip.  Expect a few pieces of these shooting out of their fists as they squeeze to hard, and get the camera ready for the look of shock when that happens.

One final point.  A silicone cupcake mould is essential here to make sure they don't stick and are easy enough to release from their cooking prison.

Puffy Eggs - Makes 6

Eggy Puffs - Great for Baby Led Weaning

• Tsp oil
• 2 spring onions, chopped into thin rounds
• A good handful of washed spinach
• 4 large eggs
• 1 tbsp milk
• Knob butter, melted
• Couple of slices of ham
• Grated cheese - amount to taste

1. Heat the oil and fry the onions until soft.  Add the spinach and stir until wilted.  Remove from the heat.
2. In a jug whisk the eggs, milk and butter until combined and pour evenly between six cups in the silicon mould.
3. Tip the spinach mixture into the empty jug and chop until quite small with kitchen scissors (you can use a knife on a chopping board but this way is so much easier and not at all messy).
4. Add the ham, torn into small pieces.
5. Divide the spinach and ham mixture between the cups of egg
6. Top with a good smattering of grated cheese (to taste - I add loads!)