Description
A quick and flavorful Scallion Pancake with Eggs recipe that combines crispy fried scallion pancakes with sautéed spinach and fried eggs, finished with creamy avocado and spicy chili crisp. Perfect for a satisfying breakfast or brunch packed with textures and tastes.
Ingredients
Scale
For the Scallion Pancake and Eggs
- 1 scallion pancake
- 1 spritz of avocado oil or 1 small pat of butter
- 1 handful of spinach
- 1 to 2 eggs
- Salt and pepper, to taste
For Toppings
- Half an avocado, sliced
- 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. Place the scallion pancake in the pan and fry until golden brown on both sides, about 2-3 minutes per side. Remove the pancake from the pan and set aside.
- Wilt the Spinach: In the same pan, add a handful of spinach. Sauté briefly until the spinach wilts and softens, about 1-2 minutes. Use a spatula to move the spinach towards the center of the pan, making room around it.
- Cook the Eggs: Crack 1 to 2 eggs into the pan around the spinach. Cook until the egg whites begin to set. Gently break the yolks with a spatula and spread them slightly. Before the eggs are fully cooked, press the scallion pancake back on top of the eggs so it adheres as they finish cooking together, about 1 minute more.
- Assemble and Serve: Remove the pan from heat. Add toppings of your choice such as sliced avocado, chili crisp, and cheese if desired. Roll up the pancake with the eggs and spinach inside, slice in half, and serve immediately. Enjoy this savory, satisfying dish!
Notes
- You can adjust the number of eggs based on appetite or preference.
- Use a nonstick pan for easy cooking and flipping of scallion pancake.
- Chili crisp adds a spicy, crunchy contrast but can be omitted if sensitive to spice.
- Feel free to add cheese or other sauces to customize your pancake wrap.
- For a healthier option, lightly spray oil instead of butter, or omit cheese.
