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
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!
Notes
- Use a nonstick pan for easy cooking and flipping of the scallion pancake.
- You can substitute spinach with kale or other leafy greens if preferred.
- Adjust the number of eggs based on your appetite.
- Chili crisp adds a nice spicy crunch but can be omitted for a milder version.
- This recipe serves one but can be easily doubled for more servings.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Chinese-American fusion
