Description
A quick and flavorful Scallion Pancake with Eggs recipe that combines crispy scallion pancakes, wilted spinach, and softly fried eggs, topped with creamy avocado and a kick of chili crisp for a satisfying breakfast or brunch.
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 your scallion pancake until it is 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. Cook it down until it wilts and becomes soft. Then, push the spinach towards the center of the pan so it will be under the scallion pancake when you add it back.
- Cook the Eggs: Crack 1-2 eggs into the pan with the spinach. Fry until the whites start to set. Use a spatula to gently break the yolks and spread them slightly. Before the eggs are fully cooked, press the scallion pancake back on top so it sticks to the eggs as they finish cooking.
- Assemble and Serve: Remove the pan from heat. Add toppings of your choice such as sliced avocado, cheese, and chili crisp. Roll the pancake up, slice it in half, and enjoy immediately.
Notes
- Use a nonstick pan for easier cooking and flipping of the scallion pancake.
- Adjust the number of eggs according to your appetite.
- Chili crisp adds a spicy, crunchy texture but can be omitted or replaced with your favorite hot sauce if preferred.
- Spinach can be substituted with other leafy greens such as kale or arugula for variation.
- Adding cheese is optional and can enhance the taste and texture.
