Description
A quick and delicious scallion pancake filled with eggs, spinach, and creamy avocado, enhanced with a touch of chili crisp for a flavorful breakfast or snack option. This recipe features pan-fried scallion pancake combined with wilted spinach and scrambled eggs for a satisfying and savory meal.
Ingredients
Scale
Scallion Pancake and Cooking Ingredients
- 1 scallion pancake
- a spritz of avocado oil or a small pat of butter
Filling Ingredients
- 1 handful of spinach
- 1–2 eggs
- salt and pepper, to taste
- half an avocado
- chili crisp, to taste
Instructions
- Cook 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 it turns golden brown on both sides. Once cooked, remove from the pan and set aside.
- Wilt the Spinach: In the same pan, add a handful of spinach and cook until wilted and softened. Push the spinach toward the center of the pan to prepare for the eggs and pancake.
- Cook the Eggs: Crack 1-2 eggs into the pan with the spinach and fry until the whites begin to set. Using a spatula, gently break the yolks and spread them evenly. Before the eggs are fully cooked, press the scallion pancake back on top so it adheres while the eggs finish cooking.
- Assemble and Serve: Remove the filled pancake from the pan. Add your choice of toppings such as sliced avocado, cheese, sauces, or chili crisp. Roll the pancake up, slice in half, and enjoy immediately.
Notes
- Use a nonstick pan for best results to prevent sticking.
- Adjust the number of eggs based on your preference and hunger level.
- Chili crisp adds a spicy and crunchy element but can be omitted or substituted as preferred.
- Serve immediately for the best texture and flavor.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Asian Fusion
