Description
A delicious and quick breakfast or snack featuring a crispy scallion pancake layered with wilted spinach and fried eggs, topped with creamy avocado and spicy chili crisp. This easy one-pan recipe balances savory, fresh, and spicy flavors for a satisfying meal in minutes.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- A spritz of avocado oil or a small pat of butter
- 1 handful of fresh spinach
- 1-2 eggs
- Salt and pepper to taste
- Half an avocado, sliced
- 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 it is golden brown on both sides, then remove it from the pan and set it aside.
- Wilt the spinach: In the same pan, add a handful of fresh spinach and cook until wilted and soft. Push the spinach toward the center of the pan to prepare for layering.
- Cook the eggs: Crack 1-2 eggs into the pan with the spinach. Fry until the whites start 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 to help it stick as the eggs finish cooking.
- Assemble and serve: Remove the pan from heat. Fill the layered pancake and eggs with toppings such as sliced avocado, chili crisp, cheese, or sauces of your choice. Roll the pancake up, slice it in half, and enjoy immediately.
Notes
- Use a nonstick pan for easy frying and flipping.
- Adjust the number of eggs based on your appetite; 1-2 eggs work well.
- Chili crisp adds a spicy, crunchy kick but can be omitted or substituted if preferred.
- This recipe is quick and versatile—feel free to add other fresh or pickled vegetables.
- Rolling up the pancake with the fillings inside makes it easy to eat on the go.
