1. Begin by peeling the potato and cutting it into small cubes to ensure quicker cooking.
2. Place the potato cubes in a pot of water. Bring the water to a boil and cook the potato for about 15-20 minutes, or until soft enough to easily mash with a fork.
3. While the potatoes are cooking, bring another small pot of water to a gentle simmer. Carefully add the egg to the simmering water and cook for about 8-10 minutes. This will give you a hard-boiled egg.
4. Once the egg is cooked, remove it from the water and let it cool for a few minutes. Then, peel the shell carefully.
5. In a mixing bowl, combine the cooked potato, peeled egg, and almond flour. Use a fork or a blender to purée the mixture until it reaches a smooth consistency. If it's too thick, you can add a little water to get the desired texture.
6. Serve the purée warm to your baby.

Summary:
This Baby Egg and Potato Purée is an ideal breakfast option for babies aged 4-10 months as it provides essential nutrients including protein from the egg, carbohydrates from the potato, and healthy fats from the almond flour. It has a creamy texture that is easy for babies to swallow and digest. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Always check for allergies before introducing new foods, especially nuts like almonds, and consult a pediatrician if there are any concerns regarding egg allergies.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Possible Side Effects/Allergies:
Always check for allergies before introducing new foods, especially nuts like almonds, and consult a pediatrician if there are any concerns regarding egg allergies.