Hardboiled egg
and Marmite


  1. 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.

  2. Roll the eggs, crushing the shell around their middle. Shell the eggs - much easier following the rolling.

  3. Put the shelled eggs into a deep bowl and chop them, using a sharp knife.

  4. Add the cream cheese and Marmite and continue to chop all together.

  5. Add the chopped watercress – this must be chopped on a board, before being added to the contents of the bowl.

  6. Divide the mixture evenly between 12 Nairn’s Fine Milled Oatcakes.

Serves: 4
Preparation time: 5 mins
Cooking time: 5 mins
Difficulty level: Easy


  • 4 large eggs

  • 4 teaspoons Marmite

  • 2 tubs of light soft cheese

  • 2 oz. /50g watercress, chopped quite small (to taste)