Member recipeMarmite on toast Recipe Rating Static 12345(72 ratings) Member recipe by benno1337Servings Serves 1 Some marmite spread on some toast This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredientsmarmitebread (warburtons seeded batch preferably)butterbay leaf (optional) Methodput bread in toasterget out butter and marmiteget toast out of toaster when donespread butter on toastspread marmite on toastserve with bay leaf (optional)eat it You may also like Marmite carbonnade 4.4(5 ratings) Buttered wild mushrooms on toast 0(0 ratings) Cheese & chive spread 0(0 ratings) Easy caponata 5(6 ratings) Tartines with roasted tomatoes & mint pesto 5(1 rating) Spiced fruit loaf 3.895835(12 ratings) Grilled steak topped with ceps 5(4 ratings) Brandy & vanilla butter 4.63889(9 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (133) Questions (0) Tips (0) Kiwizoo 23rd Jun, 2013 Marmite is really quite an English thing, so I like to give this recipe a truly Scottish flavour! I find deep frying the toast for 1-2 minutes gives it a wonderfully crispy texture and golden brown colour. Lard works best, although sunflower oil will do if you are one of those eco-friendly healthy-eating people. Lift and drain for a minute or two before covering with Marmite and butter (again, use the low-salt variety if you are a greeny!) My husband used to love this little treat and often gobbled down three pieces at a time (sadly he died of a heart attack recently). greatfoodbloke 20th Jun, 2013 Firstly I would like to thank the author for at last posting this superb Recipe! I made this for my girlfriend on our anniversary, it complimented the candles and pink champagne on the table perfectly, and went down really well - she was surprised as usually I am not so romantic. Although this can take slightly more preparation than other meals - it is surely worth it. I garnished the dish with a drizzle of Truffle Oil and some Safron which also worked. myklarosa 10th Jun, 2013 As coming from a big italian family, dinner time is always something which people are looking forward to. as it was my time to cook i thought it would be best to look on the good food website for ideas. this recipe stood out among the rest especially when i noticed the excellently placed garnish on the side. Anyways after failing 4-5 times trying to get my toast to the colour shown in the picture. i realised that enough was enough and decided that maybe marmite on toast was not a great idea as a main dish. spike66 7th Jun, 2013 Which side of the bread should you spread the butter on? What about the marmite? Hopefully someone can help as the toast is going cold! shimeah16 6th Jun, 2013 Really fantastic recipe. Reminds me of my school days. The tuck-shop had a ready supply of these. The only essential thing they did was to replace the bay leaf with a good spread of tomato sauce. My wife and I still reminisce over the 'Good Ol' Days'. I am really glad to finally have the recipe for myself - you are a STAR!!! bmary55 6th Jun, 2013 Down here in NZ, I've been making a very similar recipe for 55 years now. It took a few years early on to get it right (or so my mother tells me) but now, having seen the photo of your magnificent dish, I'm having doubts about my accomplishment. How do you get your marmite to turn from black to brown? draper1cr 5th Jun, 2013 Crazy! How could a bay leaf possibly work? Cut the toast into soldiers and dip into a runny egg yolk to complement the saltiness of the marmite if you want more than the pure flavours. The crucial question is: should you use good, salted, English butter, or would unsalted Normandy butter be too daring? iskallor 5th Jun, 2013 How do you open the jar? envirowise 5th Jun, 2013 What an amazing recipe - eat your heart out Michel Roux!!!! sleeming 4th Jun, 2013 I have a 'Come Dine With Me' type dinner party coming up soon and have been looking for a meal that will guarantee me the full 10 points, on top of my amazing hosting skills and boyish charm. I think I may have just found it, but there are so many technical questions that I must ask before trying it. Do I spread the marmite completely to the edges of the bread, how thickly do I spread it, and is it worth practicing this recipe before the night as I tend to panic when it comes to technical dishes?! Pages‹ previous12345…last »next ›Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.