Description
A delicious and quick Scallion Pancake with Eggs recipe that combines crispy fried scallion pancake, wilted spinach, and fried eggs topped with creamy avocado and chili crisp for a flavorful and satisfying meal perfect for breakfast or brunch.
Ingredients
Scale
Scallion Pancake and Cooking
- 1 scallion pancake
- A spritz of avocado oil or a small pat of butter
Vegetables and Toppings
- 1 handful of spinach
- Half an avocado
- Chili crisp to taste
Eggs and Seasoning
- 1-2 eggs
- Salt and pepper 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 golden brown and crispy on both sides. Remove from the pan and set aside.
- Wilt the spinach: In the same pan, add a handful of spinach and cook until wilted and softened. Push the spinach toward the center of the pan to make space for the pancake.
- Cook the eggs and combine: Add 1-2 eggs to the pan and fry until the whites begin to set. Use a spatula to break the yolks and gently spread the eggs. Before they are fully cooked, press the scallion pancake back on top of the eggs so it sticks to them as they finish cooking together.
- Assemble and serve: Remove the pan from heat. Add desired toppings such as cheese, avocado slices, and chili crisp. Roll the pancake with eggs and toppings up, slice in half, and serve immediately for a delicious meal.
Notes
- You can use either avocado oil or butter depending on your taste preference.
- Adjust the number of eggs based on your hunger and serving size.
- Chili crisp adds a spicy, crunchy element but can be omitted or substituted if you prefer less heat.
- This recipe works well as a quick breakfast or light lunch option.
- The scallion pancake can be store-bought or homemade for best freshness.
