Poached Eggs on VEGEMITE Toast with Tomato & Feta

Prep time: 10 min – Total time: 10 min –
Makes: 2 servings


1/2 punnet cherry tomatoes, halved
Olive oil spray
Freshly ground black pepper, to taste
1 teaspoon vinegar
2 eggs
2 slices thick cut wholegrain bread, toasted and buttered
VEGEMITE for spreading
40g feta cheeses, crumbled


PLACE the tomatoes onto an oven tray, spray with oil then sprinkle with pepper. Place under a hot grill for 5 minutes until heated through.

MEANWHILE bring a saucepan of water to the boil with the vinegar. Reduce to a slight simmer and add the eggs. Allow to cook for 3-4 minutes, or until cooked to your liking. Remove from the water with a slotted spoon and drain.

SPREAD the toast with the VEGEMITE and place onto the serving plate and top each with an egg. Place the tomatoes onto the plates and sprinkle with the crumbled feta. Season to taste. Serve immediately.

Hearty Tomato Soup with Cheesy VEGEMITE Toasts

Prep time: 20 min – Total time: 70 min –
Makes: 6 servings


2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, chopped
3 sticks celery, chopped
800 g can chopped tomatoes
400 g can brown lentils, rinsed and drained
2 tablespoons VEGEMITE
4 sprigs thyme
6 cups water
250 g penne pasta, or similar
1 x 30cm breadstick, sliced and lightly toasted
VEGEMITE, for spreading
2 cups grated Tasty Cheese


HEAT the oil in a stock pot and sauté the onion, garlic and celery until tender. Add the tomatoes, lentils, VEGEMITE, thyme, and water and cover and simmer for 30 minutes.

UNCOVER, bring to the boil and add the pasta. Cook for 10 minutes or until the pasta is al dente.

SPREAD the toast with VEGEMITE then top with the cheese. Grill for 2-4 minutes until the cheese has melted. Spoon the soup into serving bowls and serve with toasts. Serve immediately.