Description
This Scallion Pancake with Eggs recipe is a quick and satisfying breakfast or brunch option featuring a crispy scallion pancake paired with wilted spinach, eggs cooked directly in the same pan, and topped with creamy avocado and spicy chili crisp for a delicious flavor boost.
Ingredients
Scale
For the Pancake and Eggs
- 1 scallion pancake
- 1 spritz of avocado oil or a small pat of butter
- 1 handful of spinach
- 1-2 eggs
- Salt and pepper to taste
Toppings
- 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 golden brown on both sides, ensuring it becomes crispy. Once done, remove it from the pan and set aside temporarily.
- Wilt the Spinach: In the same pan, add a handful of spinach and cook it until it wilts down, softening in the residual oil and flavors left in the pan. Once softened, push the spinach towards the center of the pan to make room for the pancake.
- Cook the Eggs with Pancake: Crack 1-2 eggs into the pan around the spinach and fry until the whites begin to set. Gently break the yolks with a spatula and spread them slightly. Before the eggs fully cook, press the scallion pancake back onto the eggs to allow them to bind together tightly as they finish cooking.
- Assemble and Serve: Remove the combined pancake and eggs from the heat. Add your preferred fillings and toppings such as sliced avocado, chili crisp, or cheese. Roll up the pancake, slice it in half, and enjoy your flavorful, handheld meal immediately.
Notes
- You can adjust the number of eggs based on your preference for protein.
- Use a nonstick pan to prevent sticking and for easy flipping of the pancake.
- Chili crisp adds a spicy and crunchy element, but you can omit or substitute with your favorite sauce.
- Feel free to add cheese or other fresh herbs for extra flavor.
