Scrambled Eggs with Mushrooms on Pizza Bread (in 15 minutes!)

Pizza 8 bg
Image via Wikipedia

This is a hearty, healthy brunch – which could also quite easily be supper.  I’ve written this recipe according to how I made it, as best I can remember because I made it yesterday and didn’t write it down!

I haven’t quite mastered this cook’s technique with flour, so I use oil. And I haven’t mastered food photography with my phone camera so I’m using their picture!  It’s Wikimedia’s ‘Igiveup’, who gives lots of details about the camera equipment used, but no recipe or pizza dough-making tips. 😦 They could link to a recipe outside Wiki don’t you think?

1. Turn on the oven, temp 180C

2. Mix together in a small bowl:

  • 1/3 cup pasta flour
  • 3/4 tsp rapid dry yeast
  • 1/2 tsp sugar (or honey)
  • handful rolled oats
  • sprinkle golden linseed
  • sprinkle pumpkin seeds
  • 1 clove garlic, sliced
  • a pinch of dried, red-hot chili
  • dash of salt
  • a little hard cheese (if you insist) cut into small cubes
  • enough warm water to make a soft dough, but not too sticky – you want to shape it into a ball with your hands without getting dough stuck all over your fingers.  It’s a tricky mix (as I don’t measure).  I just add a little water and toss the dry ingredients with a fork, and keep adding water till everything sticks together, then I oil my hands with a little oil and shape it into a ball and let it sit for a few minutes.

3. While it sits:

  • (thinly) slice 1 clove garlic
  • quarter, half a dozen chestnut mushrooms
  • cut into small cubes, 70 grams tofu

4. Go back to your pizza dough.  Oil a small pie plate or baking sheet, oil your hands and spread the dough with your fingers to about 1/2 inch thickness, then pop it in the oven for 10 minutes.

5. Heat a non-stick skillet over medium heat (a Soundcloud friend sent me a link the other day to an article with the most common cooking mistakes, and I was surprised to read that not heating the pan before adding the oil was wrong, so when I made this I tried heating the pan first and was surprised at how much better the cooking process was.)

6. While the pan heats, beat 1 egg with a couple of tablespoons of  milk,

7. Add a little oil to the pan and toss in the garlic, mushrooms, and tofu, sprinkle with salt and pepper. Saute until the mushrooms are nicely browned, then add the beaten egg and stir to make scrambled eggs.

8. Serve the scramble on top of the pizza bread and eat with a knife and fork.

To be honest I can’t remember if I started cooking the mushrooms before or after I put the pizza bread in the oven.  But everything was ready all at once!

8 thoughts on “Scrambled Eggs with Mushrooms on Pizza Bread (in 15 minutes!)

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    1. Jenn, this was surprising – and the recipe made enough for one substantial meal. You could use the same mushroom recipe for two people – even the same quantities, with maybe another egg. While the bread would need to be doubled. Experiment with it and let me know. By the way, when you were Italy did you learn how to make pizza dough?

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