Hard boil the eggs by putting them into cold water. Bring to a rolling boil, and boil for 5 minutes. Drain off the boiling water and run cold water through the eggs in the pan for 2-3 minutes.
Roll the eggs, crushing the shell around their middle. Shell the eggs - much easier following the rolling.
Put the shelled eggs into a deep bowl and chop them, using a sharp knife.
Add the cream cheese and Marmite and continue to chop all together.
Add the chopped watercress – this must be chopped on a board, before being added to the contents of the bowl.
Divide the mixture evenly between 12 Nairn’s Fine Milled Oatcakes.
4 large eggs
4 teaspoons Marmite
2 tubs of light soft cheese
2 oz. /50g watercress, chopped quite small (to taste)