Description
This Scallion Pancake with Eggs recipe offers a delightful combination of crispy, golden scallion pancakes paired with soft, savory eggs and fresh spinach. Enhanced with creamy avocado and a touch of chili crisp, this quick and easy dish makes a perfect satisfying breakfast or brunch option.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- 1-2 eggs
- 1 handful of spinach
- Half an avocado
For Cooking
- 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, add a spritz of avocado oil or a small pat of butter. Fry the scallion pancake until golden brown on both sides, about 3-4 minutes per side. Remove from the pan and set aside.
- Wilt the spinach: In the same pan, add a handful of spinach. Cook, stirring gently, until the spinach wilts and softens, about 1-2 minutes. Move the spinach to the center of the pan to prepare for the eggs.
- Cook the eggs with the scallion pancake: Crack 1-2 eggs into the pan over the spinach. Fry until the whites start setting. Use a spatula to gently break the yolks and spread them slightly. Before the eggs fully cook, press the scallion pancake down onto the eggs so they adhere and finish cooking together, about 1-2 minutes.
- Assemble and serve: Remove the pan from heat. Add toppings like sliced avocado, chili crisp, and salt and pepper to taste. Roll up the filled scallion pancake and slice it in half. Serve immediately and enjoy!
Notes
- Using a nonstick pan helps prevent the scallion pancake from sticking and tearing.
- Chili crisp adds a spicy, crunchy texture but can be adjusted based on your spice preference.
- Feel free to add cheese or other favorite sauces as additional fillings.
- This recipe is best enjoyed fresh for optimal crispness and flavor.
