Description
This vibrant and satisfying Scallion Pancake with Eggs recipe combines the crispy, savory flavors of a fried scallion pancake with wilted spinach and softly pan-fried eggs. Enhanced with creamy avocado and spicy chili crisp, it makes a perfect quick breakfast or brunch option that’s easy to prepare and packed with flavor.
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 with a spritz of avocado oil or a small pat of butter. Fry the scallion pancake until golden 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 and cook until wilted, about 1-2 minutes. Push the spinach toward the center of the pan to prepare for assembling.
- Cook the eggs: Add 1-2 eggs to the pan with the spinach. Fry until the whites begin to set but the yolks are still runny. Gently break the yolks with a spatula and spread slightly over the spinach. Before the eggs are fully cooked, press the scallion pancake on top so it sticks to the eggs as they finish cooking together.
- Assemble and serve: Remove the pancake with eggs and spinach from the pan. Fill it with sliced avocado, your favorite cheese, sauces, and a drizzle of chili crisp for heat. Roll it up tightly, slice in half, and serve immediately for a delicious breakfast or brunch treat.
Notes
- Using a nonstick pan makes frying easier and prevents sticking.
- Adjust the number of eggs based on your appetite.
- Chili crisp adds great flavor and spice but can be omitted for a milder version.
- Feel free to add other toppings like shredded cheese or fresh herbs.
- For a vegan option, substitute eggs with tofu scramble and use vegan butter or oil.
