Marmite on toast
Member recipe

Marmite on toast

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(75 ratings)

Member recipe by


Serves 1

Some marmite spread on some toast

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  • marmite
  • bread (warburtons seeded batch preferably)
  • butter
  • bay leaf (optional)


    1. put bread in toaster
    2. get out butter and marmite
    3. get toast out of toaster when done
    4. spread butter on toast
    5. spread marmite on toast
    6. serve with bay leaf (optional)
    7. eat it

Comments, questions and tips

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Dan Brown's picture
Dan Brown
3rd Jan, 2020
Really nice, quite simple and will try this recipe again. The bay leaf was gross though
14th Jun, 2018
Can anyone post a picture of each of the ingredients? I'm *desperate* to try this myself but when I tried it I think I got confused between the toast and the marmite. Also, just checking, but the "toaster" is the thing with the two wire rack drawers and the buttons for "half load" and "glass care" mode, not the one with the round door in the front and "easy care" mode? Only that one's still got burn marks from when I tried to make "Crunchy Nut Cornflakes with Milk" and it doesn't roll very smoothly any more.
26th Dec, 2017
A bit confused at stage 3 but perseverance prevailed. Very tasty. Mine didn't look as pretty though. Practice makes perfect.
26th Oct, 2017
I've been desperate to find a good Marmite on Toast recipe since my grandmother passed away. She used to make the best Marmite on Toast, but sadly she passed away suddenly and unexpectedly without handing the recipe down to my mother. I tried many versions of this recipe without any success. Imagine my delight when I tried this one and discovered that it tastes almost exactly like my grandmother's! I've been cooking this for years now, and its a firm favourite in our household. I've even adapted it for fussy friends and when I want to impress my guests: I've tried slapping on a slice of mature cheddar after I've spread the marmite on the toast, and then putting it under a medium grill until the cheese is hot and bubbling (yum!). For very, very special occasions - like when I have my in-laws come over to visit us from France - I substitute the cheddar with Reblochon cheese. If you can't find Reblochon, a good, mature Brie will do. I've also tried a vegetarian version using Vegemite when I've had vegetarian friends around for tea, or friends from down under! It always goes down a storm! (I also accidentally found out one day that the substitution of Marmite with Bovril goes down particularly well with men with certain carnivorous inclinations. However, when using Bovril, I prefer using wholemeal bread as I find the strong beefy flavour too overpowering for white bread). One thing that I couldn't get right was spreading the marmite evenly on the toast: I kept getting some patches of toast with too much marmite, and other with none. I tried different types of butter and spreading knives but neither worked. Should I be putting the jar of marmite in a Bain-marie for a few minutes before spreading it on the toast? Can I microwave the jar for a few seconds instead of the labour-intensive Bain-marie? Am I not toasting the bread long enough perhaps? Any suggestions?? I was hoping the recipe would shed more light on this 'spreading problem'. My grandma always had perfectly spread marmite on her toast. For this reason, I gave the recipe 4 starts only.
20th Jan, 2017
I just made this for my lunch. Very tasty, however it didn't look like the photograph. It's abit unfair when a food stylist is used.
16th Jun, 2015
Thank goodness for this recipe - would be lost with out it! Does any one know if you could substitute butter for 'I can believe its not butter'
23rd Jan, 2015
My culinary skills are non existent so there is zero chance of me even attempting a stab at this recipe therefore imagine my delight when I was breakfasting at Claridges the other week and this dish was actually on the menu !!! However, my joy soon turned into sadness as I was expected to open the sachets of Marmite and actually butter the toast myself. I thought the whole point of eating in a restaurant is that you don't have to cook the food yourself. Needless to say I shall not be frequenting that particular establishment again. To end on a happier note, I have made some enquiries and can confirm that Le Gavroche also have this dish on their menu and their head chef has personally confirmed to me that their "Deux Tranches De Pain Grille En Marmite" will arrive on my table fully prepared. I cannot wait !!!!
Fishy fishy
24th Jun, 2014
Is this a wind up?!!
Becky platt
25th Apr, 2014
Must print this off immediately! I notice this this recipe serves one sad lonely dinner guest. How easy would it be to cater for a wedding party and is it cost effective? I'm on a budget and times are tough. Could I substitute the bay leaf maybe?
21st Mar, 2014
Having already given a talk on the tremendous benefits of a crunchy peanut butter to the Royal Geographical Societ, yet another challenge was proposed to me as an explorer. To search for the most precious substance itself I positively leapt at the thought of bringing home to blighty the holy grail of condiments and after reading this chronicle on the manyw ays a man can work marmite, ones only sensible option was to gather a crew and plot a course to foreign shores My memoirs of the voyage trickle off to the separate occasions when sightings of the elixir were either merely a leaking horse, or some sort of covering for a rudimentary oiled peasant. However when Passepartout and I were traversing near the Rio Grande in the deepest region of the Antipodes, we stopped and gallantly broke in to a Huzzah! There, under our feet were gloupens upon gloupens of the holy substance (please note I have had to coin the phrase gloupen, as there is no word in the kings language that would successfully described such an alien entity as this substance). After much merriment and mirth,I set about ordering the servants to toast the bread, (see option 1) From there forward, we took our rest and sung songs in to the night At the break of dawn, the servants sounded their bugles and after saying thanks to the lord, then not forgetting of course to praise the king, we took marmite to bread and history was made.


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