• 4 eggs
  • 4 slices whole grain bread
  • 4 tsp Marmite™
  • 1 bunch watercress, rinsed, stalks removed


  1. Place eggs in a pan and cover them with room temperature water. Stir eggs, rotating them, while they come to a simmer. Turn off the heat, cover the pan, and leave eggs for 10 minutes, depending on the size of eggs.
  2. Drain the eggs and run them under cold water. Crack them immediately and carefully peel them under cold running water. Mash the eggs with a fork. Season to taste.
  3. Using a metal circle cutter or the shape of a tin can, cut out shapes from the bread. Place bread circles on a baking tray, spray with oil and grill in oven for 2-3 minutes until both sides are browned.
  4. Spread each piece of toast with a tsp of Marmite™. Top with a spoonful of mashed egg and then arrange water cress leaves on top. Drizzle with olive oil or vinaigrette to serve.

Nutritional information

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

Our Tips

  • Use olive oil or Marmite vinaigrette to serve
  • If watercress unavailable substitute for rocket leaves, microgreens or mesculun.
  • If you boil or overcook the eggs, they will tend to get grey around the edges of the yolks.