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Scrambled eggs with yeast leavened crescent rolls

Scrambled eggs with yeast leavened crescent rolls


For the cresent rolls (for 4 pieces):

  • 200 g Bake-Free Dough flour mixture
  • 170 g lukewarm, sugar-free almond drink
  • 50 g very thick coconut cream
  • 30 g melted vegetable margarine
  • half a packet of instant powdered yeast (3.5 g)
  • 1 g coconut flower sugar
  • 3 g Himalayan salt

For brushing the rolls:

  • 8 g tomato sauce with basil
  • 2 g coconut oil

For the scrambled eggs (2 servings):


Crescent rolls:

In a bowl, mix together the dry ingredients, and in another one warm up the wet ingredients, then work them together thoroughly, cover and let it rise for 50 minutes in a warm place (I put it in a 50 degree oven). Roll it out on a dry surface into a rectangle (I got 28x34 cm) and cut it into 4 equal triangles. Roll them up and brush the tops with a mixture of coconut oil and the tomato sauce with the basil. Bake on a baking sheet lined with silicone baking paper in a preheated oven at 210 degrees celsius for 10 minutes on a conventional top and bottom setting, then for another 20 minutes at 180 degrees celsius also on the same top and bottom setting. When the rolls turn golden brown, it is ready. Wait until it cools down (if you can stand it).

Scrambled eggs:

Mix the flour, salt and water with a hand whisk, then fry in a hot (7-8 cooking setting or medium to high heat) lightly oiled pan until ready, just like real scrambled eggs. Here comes the difference... break it up with a flat wooden spoon or spatula during baking (like Caesar crumble) so that it is well cooked everywhere. The dough will be sticky, but continue separating and baking it because it will be good. When it's well browned all over, add the remaining coconut oil, this will make it crusty and crunchy on the outside and soft on the inside.

Scrambled eggs with yeast leavened crescent rolls

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