Marmite cream-cheese toast with mushrooms recipe

Eggs are a good way to pack lots of amino acids the body needs to build proteins, while Marmite and mushrooms work together to offer a powerful, super-umami flavour hit. This toast makes an easy, warming breakfast, or a lunch or light dinner.

Prep time: 5 minutes | Cooking time: 15 minutes

SERVES

One

INGREDIENTS

• 4 tsp full-fat cream cheese

• ½ tbsp Marmite

• boiling water, from a kettle

• 1 egg

• olive oil

• 1 large mushroom, thinly sliced

• 1 lemon, zest and juice

• 1 slice of any bread you like (seeded sourdough is a favourite)

• A sprinkling of sumac, to serve (optional)

METHOD

1. Mix together the cream cheese and Marmite in a small bowl.

2. Place a small saucepan on a high heat and add boiling water. Allow the water to start bubbling again, then carefully add the egg. Reduce the heat so the water comes to a gentle rolling boil, and cook the egg for six to seven minutes to give you the perfect soft-boiled egg. Remove from the water using a slotted spoon, and set aside.

3. Meanwhile, place a frying pan on a medium-high heat and add a glug of oil. When hot, add the mushroom, and fry for five to six minutes, until crispy and dark. Sprinkle in the lemon zest and juice.

4. Shell and halve the egg. Toast the bread to your liking and spread over the Marmite cream cheese. Spoon the mushroom on top and add the halves of soft-boiled egg. Sprinkle with sumac, if you like.

Recipe from Life Kitchen: Recipes to revive the joy of taste and flavour, by Ryan Riley (Bloomsbury, £20). Order your copy from books.telegraph.co.uk