Description
A delicious and quick-to-make scallion pancake breakfast wrap featuring crispy pan-fried scallion pancake layered with wilted spinach and fried eggs, finished with creamy avocado and spicy chili crisp for a flavorful and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- A 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 the scallion pancake until it is golden brown on both sides. Then, remove it from the pan and set it aside.
- Wilt the spinach: Using the same pan, add a handful of spinach. Cook and stir until the spinach wilts and softens. Push the spinach towards the center of the pan so when you add the pancake back, it can catch some of the spinach.
- Cook the eggs: Add 1-2 eggs to the pan with the spinach. Fry until the egg whites begin to set. Use a spatula to gently break the yolks and spread them slightly. Before the eggs are fully cooked, place the scallion pancake on top of the eggs so it sticks as the eggs finish cooking.
- Assemble and serve: Remove the pancake and egg layer from heat. Fill with preferred toppings such as cheese, sliced avocado, and chili crisp for added flavor. Roll the pancake up tightly, slice in half, and enjoy this savory breakfast creation.
Notes
- You can use butter instead of avocado oil for a richer flavor.
- Add cheese or other favorite toppings for extra taste and texture.
- Adjust the number of eggs based on your protein preference.
- Chili crisp adds a spicy crunch but can be omitted or replaced with other sauces.
- Use a nonstick pan to prevent sticking and easy flipping of the pancake and eggs.
