Description
A quick and delicious scallion pancake breakfast wrap filled with wilted spinach, fried eggs, creamy avocado, and a spicy kick of chili crisp. This recipe takes a crispy, store-bought scallion pancake and transforms it with simple stove-top frying into a satisfying, flavorful meal perfect for any time of day.
Ingredients
Scale
Main Ingredients
- 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
- Half an avocado
- 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. Fry your scallion pancake until golden brown and crispy on both sides, about 2-3 minutes per side. Remove from the pan and set aside.
- Wilt the Spinach: In the same pan, add a handful of spinach. Cook, stirring occasionally, until wilted and softened. Then push the spinach towards the center of the pan so the pancake can catch the spinach when placed back.
- Cook the Eggs: Crack 1-2 eggs into the pan with the spinach. Fry until the whites start to set, then use a spatula to gently break the yolks and spread them over the spinach evenly. Before the eggs are fully cooked, press the scallion pancake back on top so it sticks to the eggs and spinach as they finish cooking.
- Assemble and Serve: Remove the pancake with eggs and spinach from heat. Add salt and pepper to taste. Top with sliced avocado and chili crisp or other favorite sauces or cheese. Roll the pancake up, slice in half if desired, and enjoy your savory wrap.
Notes
- Use a nonstick pan for best results and easy flipping.
- Adjust the number of eggs depending on your appetite.
- Chili crisp adds a spicy, crunchy element but can be omitted for less heat.
- This recipe works well with store-bought or homemade scallion pancakes.
- For a dairy-free option, substitute butter with avocado oil.
