If you’re craving a breakfast or brunch that’s crispy, savory, and bursting with fresh flavor, then this Scallion Pancake with Eggs and Spinach Wrap Recipe is going to be your new obsession. Combining the irresistible crunch of a golden scallion pancake with tender spinach and creamy eggs, this wrap elevates simple ingredients into a delightfully satisfying meal that’s quick to whip up and impossible to resist. Whether you’re rushing out the door or settling in for a cozy weekend morning, this recipe delivers the perfect harmony of textures and tastes that feels both comforting and exciting.

Scallion Pancake with Eggs and Spinach Wrap Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Scallion Pancake with Eggs and Spinach Wrap Recipe starts with a handful of simple yet essential ingredients. Each one plays a special role—from the crispy scallion pancake that acts as the perfect vessel, to the vibrant spinach adding freshness, and the eggs bringing protein and richness. You don’t need an endless pantry to make this, just the right basics that come together beautifully.

Scallion pancake: Look for a good-quality pre-made one or make your own for extra flair.
Avocado oil or butter: Adds richness and helps achieve that perfect golden crust.
Spinach: Fresh and tender, it wilts down quickly and adds a lovely green punch.
Eggs: The heart of the wrap, they bring creaminess and satisfaction.
Salt and pepper: Simple seasoning to enhance all the flavors evenly.
Half an avocado: For creamy texture and a subtle buttery taste.
Chili crisp: A little heat and crunch to elevate every bite.

How to Make Scallion Pancake with Eggs and Spinach Wrap Recipe

Step 1: Crisp the Scallion Pancake

Start by heating a spritz of avocado oil or a small pat of butter in a nonstick pan over medium heat. Fry your scallion pancake until it turns a gorgeous golden brown on both sides, getting that signature crispy exterior. This step is what makes the wrap exciting to bite into—warm, crunchy, and fragrant with scallions.

Step 2: Wilt the Spinach

Once your pancake is perfectly crisp, set it aside and add a fresh handful of spinach to the same pan. The residual fat and flavors left behind will help the spinach soften beautifully. Once the leaves are tender and wilted, push them gently to the center of the pan—it’s all about layering flavors now.

Step 3: Cook the Eggs and Combine

Crack 1 or 2 eggs into the pocket of spinach and cook until the whites are set but the yolks remain slightly runny. Use a spatula to gently break the yolks and spread the golden goodness around. Before the eggs finish cooking, carefully press the scallion pancake back onto the eggs and spinach so it adheres nicely, sealing in all that deliciousness.

Step 4: Assemble and Roll

Remove the pan from heat, then load your wrap with half an avocado and a drizzle of chili crisp or your favorite sauces. Fold the edges and roll the wrap tightly before slicing it in half. Each bite now delivers a perfect combination of crispy, creamy, and savory in one delightful portable package!

How to Serve Scallion Pancake with Eggs and Spinach Wrap Recipe

Garnishes

A scattering of fresh herbs like cilantro or green onion slices adds a bright pop to this wrap. Sprinkle a little flaky sea salt and cracked black pepper on top for extra seasoning. If you love heat, a dash more chili crisp or a few red pepper flakes will kick your taste buds into high gear.

Side Dishes

This wrap pairs wonderfully with simple sides like a fresh fruit salad, pickled vegetables, or a cool cucumber slaw. These lighter accompaniments balance the richness and keep the meal fresh and vibrant, making it perfect for any time of day.

Creative Ways to Present

Try serving your Scallion Pancake with Eggs and Spinach Wrap Recipe sliced into bite-sized pieces for a party platter or brunch buffet. Wrap it in parchment paper for a convenient on-the-go meal or fold it into a lunchbox for a fun twist on a typical sandwich. You can even add cheese or different sauces to customize it for every craving.

Make Ahead and Storage

Storing Leftovers

Wrap any leftovers tightly in foil or plastic wrap and store in the refrigerator. The pancake tends to soften over time but will still taste delicious warmed up the next day. For best texture, consume within 24 hours.

Freezing

This wrap freezes well if you want to save some for later. Wrap tightly in plastic wrap and foil before freezing. When you’re ready to eat, thaw overnight in the fridge for best results. The texture of the spinach might change slightly, but the flavor stays fantastic.

Reheating

Reheat the wrap in a skillet over medium heat to bring back its crispy exterior, flipping gently to warm through without burning. Avoid microwaving if you’d like to retain that signature crunch and texture.

FAQs

Can I use a different type of pancake instead of a scallion pancake?

You can try substituting with other flatbreads like tortillas or crepes, but the distinct scallion flavor and crispiness are what set this wrap apart. For the authentic experience, stick with scallion pancakes.

What if I’m not a fan of spinach? What can I use instead?

Kale, arugula, or Swiss chard are excellent alternatives that’ll bring a similar fresh, leafy green texture and flavor to the wrap.

Can this recipe be made vegan?

While the eggs are a key element, you could swap them with tofu scramble or chickpea flour “egg” to make a vegan-friendly version that still packs protein and flavor.

Is chili crisp necessary, or can I leave it out?

Chili crisp adds a wonderful crunch and spicy kick, but it’s totally optional. Feel free to substitute with sriracha, hot sauce, or omit the spice if you prefer a milder wrap.

How can I make the scallion pancake from scratch?

Making scallion pancakes at home involves mixing flour, water, chopped scallions, and a bit of oil, rolling out the dough, and pan-frying until crispy. It’s a fun project if you want to get creative, but store-bought versions are a great shortcut.

Final Thoughts

There’s something truly special about this Scallion Pancake with Eggs and Spinach Wrap Recipe that makes breakfast feel like a celebration. The layers of crispy, soft, fresh, and spicy come together in a way that delights the senses without any fuss. I can’t wait for you to try it—trust me, once you do, this will become your go-to for a quick, delicious meal that feels like a little treat every time.

Scallion Pancake with Eggs and Spinach Wrap Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 84 reviews

Author: Emma
Total Time: 10 minutes
Yield: 1 serving 1x

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Description

A delicious and quick recipe for Scallion Pancake with Eggs, combining crispy scallion pancake, wilted spinach, and fried eggs, topped with creamy avocado and spicy chili crisp for a savory, satisfying breakfast or brunch.

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare 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 and crispy on both sides, then remove it from the pan and set aside.
Wilt the spinach: In the same pan, add a handful of spinach and cook it until it wilts down and softens. Push the spinach towards the center of the pan, creating space around it.
Cook the eggs: Crack 1-2 eggs into the pan around the spinach. Fry until the egg whites start to set, then use a spatula to gently break the yolks and spread them slightly for an even cook.
Combine pancake and eggs: Before the eggs finish cooking, press the scallion pancake on top of the eggs so it sticks and finishes cooking together with them.
Assemble and serve: Remove from heat. Fill the pancake and eggs with your choice of toppings such as cheese, half an avocado sliced, sauces, and a generous spoonful of chili crisp. Roll the pancake up, slice in half, and enjoy!