Description
A quick and delicious recipe for a Scallion Pancake with Eggs, featuring crispy fried scallion pancake layered with sautéed spinach and eggs, topped with creamy avocado and spicy chili crisp. Perfect for a satisfying single serving breakfast or light meal.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- 1-2 eggs
- 1 handful of spinach
- Half an avocado
Cooking Fats and Seasonings
- A spritz of avocado oil or a small pat of butter
- Salt and pepper, to taste
- 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 the scallion pancake until it is golden and crispy on both sides. Remove it from the pan and set it aside.
- Sauté the Spinach: In the same pan, add a handful of spinach. Cook until wilted and softened. Push the spinach toward the center of the pan, making room for the scallion pancake to catch the spinach flavors when placed back in.
- Cook the Eggs: Crack 1-2 eggs into the pan over the spinach. Fry until the whites start to set. Use a spatula to gently break the yolks and spread them slightly. Before the eggs are fully cooked, press the scallion pancake onto the eggs so it sticks as they finish cooking together.
- Assemble and Serve: Remove the pancake and eggs from the heat. Add toppings such as cheese if desired, the sliced half avocado, chili crisp for heat, and any preferred sauces. Roll up the pancake, slice it in half, and enjoy immediately.
Notes
- Use a nonstick pan for best results to prevent sticking.
- Adjust the level of chili crisp according to your spice preference.
- This recipe is easily scalable for more servings by increasing the ingredients proportionally.
- For a richer flavor, butter can be used instead of avocado oil.
