Scallion Pancake with Eggs and Spinach Recipe
Introduction
Scallion pancakes with eggs make for a quick, satisfying meal that combines crispy, savory pancakes with rich, flavorful eggs. This simple dish is perfect for breakfast, lunch, or a cozy dinner. Let’s dive in and make this delicious, comforting treat.
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
- Step 1: Heat a nonstick pan over medium heat and fry your scallion pancake in the avocado oil or butter until golden brown on both sides. Remove it from the pan and set aside.
- Step 2: In the same pan, add a handful of spinach and cook until softened and wilted. Push the spinach to the center of the pan so the scallion pancake can catch it when you return it to the pan.
- Step 3: Crack 1 or 2 eggs into the pan. Fry until the whites start to set. Use a spatula to break the yolks and spread them gently. Before the eggs are fully cooked, press the scallion pancake down on top of the eggs so they stick together as they finish cooking.
- Step 4: Remove from heat. Add your preferred toppings such as sliced avocado, chili crisp, or cheese. Roll the pancake up, slice it in half, and enjoy!
Tips & Variations
- Try swapping avocado oil with sesame oil for a nuttier flavor that pairs well with scallions.
- Add shredded cheese inside before rolling for an extra creamy texture.
- Use kale or Swiss chard instead of spinach if you prefer a heartier green.
- For a spicy hit, add a drizzle of sriracha along with chili crisp.
Storage
Store any leftovers wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to keep the pancake crispy and the eggs warm. Avoid microwaving if possible, as it can make the pancake soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallion pancakes for this recipe?
Yes, frozen scallion pancakes work well. Just thaw them according to package instructions before frying for best results.
What if I don’t have chili crisp? What are good alternatives?
If you don’t have chili crisp, try sriracha, chili oil, or a sprinkle of red pepper flakes to add a similar spicy flavor.
PrintScallion Pancake with Eggs and Spinach Recipe
A delicious and easy-to-make scallion pancake filled with sautéed spinach and eggs, topped with creamy avocado and spicy chili crisp. This savory dish combines crispy, golden pancake exterior with tender, flavorful fillings for a satisfying breakfast or brunch option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 scallion pancake
- 1–2 eggs
- 1 handful of spinach
- Half an avocado
Cooking Fats & Seasoning
- 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 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 the handful of spinach. Cook, stirring occasionally, until the spinach has wilted and softened, about 1-2 minutes. Push the spinach toward the center of the pan.
- Cook the eggs: Crack 1-2 eggs into the pan with the spinach. Fry until the egg whites start to set but yolks are still runny, around 2-3 minutes. Use a spatula to gently break the yolks and spread them over the spinach, allowing the eggs to continue cooking gently.
- Combine pancake and eggs: Before the eggs are fully cooked, press the scallion pancake back on top so it sticks to the eggs and spinach. Allow eggs to finish cooking as the pancake absorbs the flavors.
- Assemble and serve: Remove the pancake with eggs and spinach from the pan. Spread half an avocado and drizzle chili crisp over the filling. Roll the pancake up and slice it in half. Season with salt and pepper to taste. Serve immediately and enjoy!
Notes
- Use a nonstick pan for best results to prevent sticking and ensure even frying.
- Adjust the amount of chili crisp to your spice tolerance for a perfect balance of flavor and heat.
- Optional: add cheese or your favorite sauces inside the pancake for extra richness.
- You can substitute spinach with kale or other leafy greens if preferred.
Keywords: scallion pancake, eggs, spinach, avocado, chili crisp, breakfast, brunch, fried pancake, savory pancakes
