Marmite on toast
Member recipe

Marmite on toast

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(70 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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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.
17th Feb, 2014
I'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.
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
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.


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