• 4 slices whole grain bread or ciabatta
  • 2 tbs Marmite™
  • ½ cup edam cheese, grated
  • 4 eggs
  • ½ tsp white vinegar
  • Cos or iceberg lettuce leaves, washed
  • 4 tbs cottage cheese
  • fresh herbs, such as parsley, chives, basil, coriander or mint (to garnish)


  1. Preheat oven to 200°C. Lay slices of bread on an oven tray. Spread with Marmite™ and sprinkle with cheese. Bake or grill for 10 minutes. Set aside, when cool, cut into bite-sized pieces.
  2. Bring a pan of water to the boil, add vinegar. Poach eggs for 3-4 minutes until yolk is soft, but whites are firm.
  3. Arrange lettuce leaves on four serving plates with cottage cheese. Use a slotted spoon to remove eggs from water and arrange on salad leaves. Top with plenty of fresh herbs.

Nutritional information

  • Per Serving
  • Protein (g)
  • Sodium (mg)
  • Potassium (mg)
  • Iron (mg)
  • Calcium (mg)

Our Tips

Pack this salad for lunch and use a hard-boiled egg instead of poached.