Marvelous Marmite Eggs Recipes

Steps:

• Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
• Meanwhile, toast the bread, butter generously and spread thinly with marmite and slice into fat fingers.
• Place your eggs in an egg cup and provide a teaspoon and a knife.
• Cut the tops off the eggs and eat with the buttery marmite toast soldiers and a little salt.
• Cook's note: if you use eggs at room temperature rather than straight from the fridge, they are less likely to crack in the boiling water.

Steps:

• This can be prepared in one of three ways:.
• Poach, scramble or soft boil your eggs according to how you prefer them to be made.
• Toast the bread and butter it.
• Spread with as much marmite as you like.
• Top with the eggs if poached or scrambled.
• If you have boiled your egges, cut up the toast into "soilders" and get dunking!

Steps:

• Melt the butter in a hot pan
• Crack open the eggs and scramble in the pan
• Once scrambled add your marmite and mix through
• Toast your choice of bread, butter and spoon on your eggs!
• Don't forget to add your cheese ad pepper to season if you fancy!

Steps:

• Bring a pan of water to a simmer. Add 2 eggs, simmer for 2 mins if room temp, 3 mins if fridge-cold, then turn off heat. Cover the pan and leave for 2 mins more.
• Meanwhile, toast 4 slices wholemeal bread and spread thinly with butter, then Marmite. To serve, cut into soldiers and dip into the egg, then a few mixed seeds.

Steps:

• Hollandaise sauce----------------------------.
• (makes about 200ml - 7 fl oz).
• Method (sauce) ------------------------------.
• Clarify the butter by melting it until its solids have become separated from the rich yellow oil. Remove from the heat and leave to cool until just warm.
• Most of the solids will now be at the base of the pan. Any other solids on top can be skimmed away.
• Place the egg yolks in a bowl and add 2 tablespoons of warm water with half of the lemon juice. Whisk over a pan of simmering water to a thick ribbon stage, almost the consistency of softly whipped cream.
• Remove from the heat and slowly add the clarified butter, whisking vigorously. This will emulsify the butter into the egg yolk mixture. If the sauce seems too thick and almost sticky while adding the butter, loosen slightly with another squeeze of lemon juice or water.
• Season with salt and Cayenne or white pepper and add the remaining lemon juice, if needed, to enrich the total flavour.
• The sauce is now ready to serve. For a guaranteed smooth, silky, finish, strain through a sieve.
• Mushrooms and crumpets-----------------------.
• Method---------------------------------------.
• Trim the flat mushrooms, removing the central stalk. To each, flat side up, with butter and season with salt and pepper. The mushrooms can now be placed under a pre-heated grill, cooking for 6-8 minutes and tender.
• Meanwhile, spread a little butter over each of the crumpets, spreading Marmite liberally on top. A few minutes before the mushrooms are cooked, the crumpets can be toasted beneath the grill, allowing the Marmite and butter to melt through as they warm.
• To assemble, place the flat mushrooms on top of the crumpets along with the warmed poached eggs. Spoon the hollandaise sauce over each and the dish is ready to serve.
• Poached eggs---------------------------------.
• Method---------------------------------------.
• Fill a large, deep saucepan with water (replace up to one-third with vinegar should it be required).
• Bring to a rapid simmer and whisk vigorously in a circular motion. Crack an egg into the centre. As the liquid spins, it pulls and sets the white around the yolk, before the egg reaches the base of the pan.
• Poach the egg for 3-3½ minutes before serving.

Steps:

• Heat the waffle maker following manufacturer's instructions. Whisk 1 egg white to stiff peaks. In a separate bowl, combine the flour, bicarb and 1 /2 tsp salt. Add the egg yolk, melted butter and milk, and whisk to a smooth, thick batter. Stir in the cheese, then carefully fold in the egg white.
• Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into the waffle maker and cook for 5 mins. Put the waffles on a baking tray in the oven for 5 mins to keep warm.
• Meanwhile, poach the remaining eggs on a low heat for 3 mins for runny yolks.
• Heat the hollandaise sauce following pack instructions and stir through the Marmite. Top the waffles with two poached eggs, the hollandaise and chives.