Member recipeMarmite on toast Recipe Rating Static 12345(70 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(5 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 4.714285(7 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (131) Questions (0) Tips (0) jane911 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. katrinakatnelson 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' Ritaedu1 23rd Jan, 2015 5.05My 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? reidalex5 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. brightonbecki 17th Feb, 2014 5.05I'm not really that in to exotic food, but my mum gave me a new set of spreading-knives for Christmas, so I thought I would try them out on this recipe. I got my timings a bit wrong and toasted way too much bread, so I invited some friends round to help eat everything with surprisingly mixed results. Some of them really loved it and some of them absolutely hated it. MarcoPierreWhite 19th Nov, 2013 Just 'test drove' this fabulous recipe today for my kids. It went down a storm! That has given me the reassurance I needed in substituting this wonder for the turkey roast at Christmas, the extended family are going to love it! Thankyou so much 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. Pages12345…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.