Scallion Pancake with Eggs and Spinach Recipe

Introduction

Scallion pancakes with eggs make a delicious and satisfying meal that’s perfect for breakfast, lunch, or a quick snack. This recipe combines crispy, golden pancakes with tender wilted spinach and savory eggs, all topped with creamy avocado and a kick of chili crisp. It’s easy to prepare and full of vibrant flavors.

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

1. Step 1: Heat the avocado oil or butter in a nonstick pan over medium heat. Fry the scallion pancake until it turns golden brown on both sides. Remove it from the pan and set aside.
2. Step 2: In the same pan, add the spinach and cook until wilted. Once softened, push the spinach toward the center of the pan, making space for the pancake to absorb the flavors when added back.
3. Step 3: Crack the eggs into the pan over the spinach. Fry until the whites begin to set, then use a spatula to gently break the yolks and spread them slightly. Before the eggs are fully cooked, press the scallion pancake on top so it sticks to the eggs as they finish cooking.
4. Step 4: Remove the pancake and eggs from the pan. Add your favorite toppings such as sliced avocado, cheese, sauces, and a drizzle of chili crisp. Roll the pancake up, slice it in half, and enjoy.

Tips & Variations

• Use a nonstick pan to prevent sticking and help achieve a crispy scallion pancake.
• Try adding shredded cheese inside the roll for extra richness.
• Swap spinach for kale or arugula if you want a different leafy green with more bite.
• For a spicy option, increase the chili crisp or add a dash of hot sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain crispness. 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 spinach for this recipe?

Yes, you can use frozen spinach. Just thaw and drain it well before adding to the pan to avoid excess moisture.

What can I substitute for avocado oil or butter?

Any cooking oil with a neutral flavor, such as vegetable or canola oil, works fine. Olive oil is also a good option but has a stronger taste.