Marmite on toast
Member recipe

Marmite on toast

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(72 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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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).
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.
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.
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!
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!!!
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?
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?
5th Jun, 2013
How do you open the jar?
5th Jun, 2013
What an amazing recipe - eat your heart out Michel Roux!!!!
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?!


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