A perfect oatcake snack recipe idea for any time of day. Enjoy at breakfast when the eggs can be hardboiled, shelled and chopped, combined with the Marmite and cream cheese. Indeed, it works just as well for lunch, as an after-school snack, or for supper as a flavoursome dish to keep you naturally energised throughout the day due to the high levels of protein and oats.
The world is divided into those who love Marmite and those who loathe it, but in my experience, far more people love Marmite than loathe it!
Ingredients
This makes enough to liberally spread on 12 oatcakes.
4 large eggs
4 teaspoons Marmite
2 tubs of light soft cheese
2 oz. /50g watercress, chopped quite small (to taste)
Method
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.
