Description
A quick and delicious Scallion Pancake with Eggs recipe featuring crispy scallion pancakes fried to golden perfection, topped with wilted spinach, scrambled eggs, creamy avocado, and a kick of chili crisp. Perfect for a savory breakfast or a satisfying brunch.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- 1-2 eggs
- 1 handful of spinach
- Half an avocado
- Salt and pepper, to taste
For Cooking
- A spritz of avocado oil or a small pat of butter
- 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 turns golden brown and crispy on both sides, then remove it from the pan and set aside.
- Wilt the spinach: In the same pan, add a handful of spinach and cook until wilted and softened. Once done, push the spinach towards the center of the pan to make space for the next step.
- Cook the eggs: Crack 1-2 eggs into the pan with the spinach. Fry until the egg whites start to set, then use a spatula to gently break the yolks and spread them over the spinach. Before the eggs finish cooking, press the scallion pancake back on top so it sticks to the eggs as they finish.
- Assemble and serve: Remove the pancake and eggs from heat. Add your choice of toppings such as sliced avocado, a sprinkle of cheese, and chili crisp for heat. Roll up the pancake, slice it in half, and enjoy immediately.
Notes
- Use a nonstick pan for best results frying the scallion pancake and eggs.
- You can substitute avocado oil with butter or another oil of your choice.
- Adjust chili crisp quantity to your preferred spice level.
- Additional toppings like cheese or hot sauce can enhance flavor variations.
- This recipe is best enjoyed fresh and hot for optimal texture and taste.
