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Cheesy baked eggs with Marmite soldiers

Cheesy baked eggs with Marmite soldiers

PT45M

1
Spread the marmite across all slices of bread
  • 8 slices of brown bread, thin
  • 8 tsp Marmite
2
Sandwich the slices together - with the marmite layers on the inside - to make 4 sandwiches
3
Lightly butter the outside of the sandwiches then remove the crusts and cut into 2cm wide fingers. Set aside in the fridge until required
  • 30g of butter, softened
4
Heat the butter in a pan. Once bubbling, add the flour and stir for 3 minutes
  • 20g of unsalted butter
  • 20g of plain flour
5
Gradually add the milk, stirring continuously until the sauce thickens
  • 350ml of skimmed milk
6
Add the nutmeg and leave to simmer for 5 minutes
  • 1 pinch of nutmeg
7
Stir in the grated cheddar cheese - reserving a handful for later - and season with a pinch of salt and pepper
  • 100g of half fat medium cheese, grated
  • 1 pinch of salt
  • 1 pinch of black pepper
8
Spoon in enough cheese sauce to cover the bottom of each ramekin, then break in the egg. Top with a couple more spoonfuls of sauce followed by a sprinkling of grated cheese
  • 4 eggs, medium
  • 10g of half fat medium cheese, grated
9
Cook in an oven set to 180°C/gas mark 4 for 20 minutes, or until golden brown and bubbling. Carefully remove and leave to cool for 5 minutes
10
Place a non-stick frying pan over a medium heat. Add the marmite soldiers to the pan and cook until golden brown on both sides, approximately 2 minutes per side
11
Place the cheesy egg ramekins onto saucers, arrange the marmite soldiers alongside. Serve immediately

Ingredients

Metric

Imperial

  • Marmite soldiers

    • 8 slices of brown bread, thin
    • 30g of butter, softened
    • 8 tsp Marmite
  • Cheesy egg

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