Cheesy baked eggs with Marmite soldiers

Alyn Williams adds a few simple twists to a classic breakfast dish with this cheesy baked eggs recipe. Smothering the eggs in a thick cheese sauce, and adding a savoury Marmite hit to the toasted soldiers, turns it into a fun breakfast, brunch or even an afternoon snack dish.

First published in 2015

Ingredients

Metric

Imperial

Marmite soldiers

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

Cheesy egg

Method

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
4
Heat the butter in a pan. Once bubbling, add the flour and stir for 3 minutes
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
7
Stir in the grated cheddar cheese - reserving a handful for later - and season with a pinch of salt and 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
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
First published in 2015

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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