Breakfast
Vegemite on Toast
Ingredients
- - Bread, thick-sliced white or wholemeal - 2 slices
- - Butter, softened - 20 g (1.5 tbsp)
- - Vegemite - 1 tsp (adjust to taste)
Method
- Toast the bread slices until golden brown.
- While still warm, spread butter evenly across each slice.
- Add a thin layer of Vegemite over the butter — less is more, as Vegemite is very concentrated and salty.
- Spread the Vegemite evenly to the edges using the back of a knife.
- Serve immediately while the toast is warm.
Introduction: Vegemite on toast is the quintessential Australian breakfast, found on nearly every kitchen bench in the country.
Cultural Background: Vegemite on toast is the quintessential Australian breakfast, found on nearly every kitchen bench in the country. Vegemite, a thick, dark brown spread made from leftover brewers’ yeast extract, was created in Melbourne in 1922 by food technologist Cyril Callister. It quickly became a household staple and a proud symbol of Australian identity, appearing in lunchboxes, army rations, and even space missions. Most Australians grow up eating it and develop strong opinions about exactly how thin (or thick) the spread should be.
Tips: Always butter first; it helps the Vegemite spread thinly and evenly. First-timers should use a very thin layer, as the flavour is intensely savoury and salty.
Variations: Add a slice of cheese on top for “Vegemite and cheese toast.” Use crumpets instead of toast for a softer texture.
Storage: Vegemite keeps for up to 2 years unopened, and several months in the pantry once opened (no refrigeration needed).
Reheating: Not applicable — best made fresh and eaten immediately.
Nutrition: Calories: 180 kcal | Protein: 5 g | Carbs: 22 g | Fat: 8 g | Sodium: 400 mg (Vegemite is high in sodium)
FAQs:
Q: Is Vegemite vegan?
A: Yes, Vegemite is vegan and vegetarian-friendly.
Q: Why does Vegemite taste so strong?
A: It’s a concentrated yeast extract, high in umami and salt, meant to be used sparingly.