Description
A delicious and quick savory scallion pancake breakfast wrap with wilted spinach and eggs, enhanced with creamy avocado and spicy chili crisp. Perfect for a satisfying single serving meal that combines crispy, tender, and creamy textures in an easy skillet preparation.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- 1-2 eggs
- 1 handful of spinach
- Half an avocado
For Cooking
- A spritz of avocado oil or a small pat of butter
- Salt and pepper to taste
- Chili crisp to taste
Instructions
- Fry the Scallion Pancake: Heat a nonstick pan over medium heat and add a spritz of avocado oil or a small pat of butter. Fry the scallion pancake until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and set aside.
- Wilt the Spinach: In the same pan, add a handful of spinach and cook it until wilted and softened, stirring occasionally. Push the spinach towards the center of the pan to prepare for reintroducing the pancake.
- Cook the Eggs with Pancake: Crack 1 to 2 eggs into the pan over the spinach. Fry until the whites start to set. Use a spatula to break the yolks gently and spread them. Before the eggs are fully cooked, press the scallion pancake back on top of the eggs to allow it to stick as the eggs finish cooking.
- Assemble and Serve: Remove the combined pancake and eggs from heat. Add desired toppings, such as cheese, avocado slices, sauces, and chili crisp. Roll the pancake over the fillings, slice in half, and serve immediately.
Notes
- Use a nonstick pan to prevent sticking and make flipping easier.
- Adjust chili crisp quantity based on your spice tolerance.
- For a richer flavor, swap avocado oil with butter or ghee.
- Can be customized with additional toppings like shredded cheese or fresh herbs.
- This dish is best served fresh and warm for optimal texture.
