In Australia, Vegemite is a staple spread that people often enjoy on toast. Its flavor is quite salty, with a very distinctive aroma, and since it’s dark brown in color, many people find it intimidating at first. You may have even seen it used as a “punishment” in YouTube challenge videos. But for Australians, Vegemite is something they’ve grown up eating since childhood—it’s part of everyday life.
I used to live in Australia, and one day a friend made me toast with avocado and Vegemite. To my surprise, it was absolutely delicious! That’s when I realized—Vegemite can actually taste amazing depending on how you use it.
This time, I recreated that toast and topped it with scrambled eggs. With avocado and eggs, it’s filling and perfect for breakfast. Even if you think you don’t like Vegemite, I’d love for you to give this recipe a try.
Ingredients
| Toast | 2 slices |
| Avocado | 1 |
| Egg | 2 |
| Butter | 5g + 5g |
| Vegemite | 1/4 tsp(just a tiny bit!) |
| Lemon | 1/4 |
How to Make
1⃣ Toast the bread until crispy.
2⃣ Cut the avocado in half, remove the pit, slice it vertically and horizontally, and scoop it out with a spoon.
3⃣ Make scrambled eggs using 5g of butter.
4⃣ Spread a very thin layer of Vegemite over the toast, then spread another 5g of butter on top.
Tip: I used whole-grain bread in the photos, which is why it looks brown. Be sure to keep the Vegemite layer super thin, then add the butter.
5⃣ Top the toast with avocado and scrambled eggs, then squeeze lemon over the top.
Since Vegemite is already salty, I don’t add any salt, but feel free to sprinkle some if you like.
I often think of Vegemite as being a bit like natto in Japan—something many foreigners hesitate to try, but deeply loved by locals. Since I love Australia so much, being able to enjoy Vegemite made me feel like I’d gotten a little closer to the local culture, which made me really happy.
If this looks tasty, please share it on Twitter/X!
And if you make it yourself, tag me—I’d love to see your version!
