Jamie Oliver's Marmite Mushrooms and Scrambled Eggs recipe

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Soft and creamy scrambled eggs topped with salty, savoury, meaty mushrooms. Great with any kind of bread. I'd recommend not adding water to the Marmite (as Jamie does) so the flavour is even more concentrated.

  • Prep5m
  • Cook10m
  • Total15m

There’s a small section on scrambled eggs in Jamie Oliver’s Everyday Super Food book (affiliate link) and all four of the recipes are great but this Marmite Mushroom recipe is the one that I cook over and over.

Any kind of mushroom will work and I usually use a mixture of button, chestnut and shiitake. Same for the bread - I’ve used crusty bread, bagels, crumpets and English muffins. I top the mushrooms with parsley rather than cayenne pepper and I don’t add water to the mushrooms like Jamie does because I like the Marmite to be as strong as possible.

Years ago I read two things that completely changed the way I cook eggs and mushrooms: "Low and slow" improved my scrambled eggs overnight and the following from Sabrina Ghayour's Sirocco cookbook changed how I cook mushrooms:

"...heat a large saucepan over a high heat and add the mushrooms. Do not stir them for a couple of minutes, so that the intense heat of the pan dries out the moisture of the mushrooms first."

Ever since I read that I cook nearly all mushrooms this way and it works especially well for this recipe. Once the water from the mushrooms has evaporated, add the Marmite, cook the mushrooms for another minute then turn off the heat. You’ll be rewarded with intensely flavoured mushrooms which, if you love Marmite as much as I do, will make you very happy.


Jamie Oliver cooks the mushrooms and eggs in one frying pan but I find that this results in grey coloured scrambled eggs. I use a separate pan for the eggs but if you'd rather have less washing up then cook everything in one pan.

Recipe credit

Everyday Super Food (affiliate link) by Jamie Oliver


Jamie Oliver's Marmite Mushrooms and Scrambled Eggs

  • Prep5m
  • Cook10m
  • Total15m
Serves: 2


  • 150g mushrooms, halved or sliced (any kind)
  • butter (for scrambling the eggs and buttering the toast)
  • 3 eggs, beaten
  • 4 slices of bread (or bagels, crumpets, etc)
  • 1 heaped teaspoon Marmite
  • 2 sprigs of fresh parsley, chopped
  • black pepper


  1. Place a medium sized frying pan over a high heat and add 150g of halved or sliced mushrooms. Don't stir the mushrooms for a few minutes to allow some of their water to evaporate.
  2. Place a small, non-stick frying pan over a low heat and add a small knob of butter. Pour in 3 beaten eggs and keep stirring until the eggs scramble. (I like eggs soft and creamy so I cook them for 7-9 minutes over the lowest heat possible.)
  3. Toast and butter 4 slices of bread.
  4. Once most of the water has evaporated from the mushroom pan, add 1 heaped teaspoon of Marmite and stir. As soon as the mushrooms are coated in the Marmite turn off the heat under the pan.
  5. Once the eggs are cooked, tip them onto the toast and top with the Marmite mushrooms. Scatter over a little chopped parsley, season with black pepper and serve immediately.

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