Description
A savory and satisfying scallion pancake breakfast wrap filled with wilted spinach, eggs, and creamy avocado, all enhanced with a hint of chili crisp for a spicy kick. Perfect for a quick, flavorful meal that combines crispy fried pancake with soft eggs and fresh greens.
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 and add a spritz of avocado oil or a small pat of butter. Fry the scallion pancake until golden and crispy 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 and sauté until wilted, which should take about 1-2 minutes. Push the spinach towards the center of the pan, making space around the edges for the pancake.
- Cook the Eggs: Crack 1-2 eggs into the pan over the spinach and cook until the egg whites start to set. Using a spatula, gently break the yolks and spread them slightly. Before the eggs fully cook, immediately press the fried scallion pancake on top of the eggs so they stick together as the eggs finish cooking, about 1-2 more minutes.
- Assemble and Serve: Remove the pan from the heat. Add your choice of toppings on the pancake such as sliced avocado, cheese, and a drizzle of chili crisp. Roll up the pancake like a wrap, slice it in half, and serve immediately for a delicious, handheld meal.
Notes
- You can customize the fillings and toppings with cheese or other favorite sauces.
- Use a nonstick pan to prevent the scallion pancake from sticking during frying.
- Adjust the number of eggs according to preference and hunger level.
- Chili crisp adds a spicy and crunchy texture but can be omitted for a milder taste.
- For extra crispiness, make sure the oil or butter is hot before frying the pancake.
