Description
A quick and flavorful scallion pancake with eggs, sautéed spinach, and creamy avocado, topped with chili crisp for a delightful spicy kick. This easy breakfast or brunch recipe combines crispy, savory pancakes with protein-rich eggs and fresh toppings, perfect for a satisfying single-serving meal.
Ingredients
Scale
Scallion Pancake and Cooking
- 1 scallion pancake
- 1 spritz of avocado oil or 1 small pat of butter
Vegetables and Toppings
- 1 handful of spinach
- ½ 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 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, stirring occasionally to soften it evenly. Once softened, push the spinach to the center of the pan to prepare for the eggs.
- Cook the Eggs: Crack 1-2 eggs into the pan on top of the wilted spinach. Fry until the whites start to set, then gently break the yolks with a spatula and spread them slightly. Before the eggs are fully cooked, press the scallion pancake on top of the eggs to help them stick together as they finish cooking.
- Assemble and Serve: Remove the pancake and eggs from heat. Fill the pancake with sliced avocado and chili crisp to taste. Season with salt and pepper as desired. Roll the pancake up tightly, slice in half, and enjoy immediately.
Notes
- You can substitute butter with any neutral oil if preferred.
- Adjust the number of eggs depending on your protein preference.
- Adding cheese or your favorite sauces inside the pancake roll works well for extra flavor.
- Use a nonstick pan for easy cooking and clean-up.
- Serve immediately to enjoy the pancake’s crispiness.
