Description
This BEC Scallion Pancake Breakfast Sandwich combines crispy homemade scallion pancakes with savory bacon, a perfectly cooked egg, and melty cheddar cheese. A delightful and hearty breakfast option that brings classic breakfast flavors into a unique Asian-inspired handheld sandwich.
Ingredients
Scale
For the Scallion Pancakes:
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 tsp salt
- 2 tbsp vegetable oil (plus more for frying)
- 1/2 cup fresh scallions, finely chopped
- 1 tbsp sesame oil (optional, for extra flavor)
For the Sandwich:
- 6 slices of bacon
- 4 large eggs
- 4 slices cheddar cheese (or American cheese)
- 2 tbsp butter (for cooking the eggs)
- Salt and pepper, to taste
Instructions
- Make the dough: In a large bowl, combine the all-purpose flour and salt. Gradually add warm water while stirring until the dough starts to come together. Transfer to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and let it rest for 30 minutes.
- Prepare the pancakes: After resting, divide the dough into 4 equal portions. Roll each into a ball, then flatten into a small circle about 1/4 inch thick. Brush each circle with vegetable oil, sprinkle evenly with chopped scallions and drizzle with sesame oil if using. Roll each circle into a cylinder, coil it into a ball again, and flatten into a pancake ensuring scallions are well distributed.
- Cook the pancakes: Heat vegetable oil in a skillet or frying pan over medium heat. Fry each scallion pancake for 2-3 minutes per side until golden brown and crispy. Set aside and keep warm.
- Cook the bacon: In a separate pan over medium heat, cook bacon slices for 4-5 minutes per side until crispy. Drain on paper towels and set aside.
- Cook the eggs: Remove excess bacon grease from the pan, leaving a little for flavor. Add butter and heat over medium-low. Crack eggs into the pan, season with salt and pepper. Cook fried eggs for about 3 minutes on one side, then flip and cook another 2 minutes or until yolks are set but slightly runny. Alternatively, scramble if preferred.
- Assemble the sandwich: Place one scallion pancake on a plate. Layer with two bacon slices, one cooked egg, and a slice of cheddar cheese. Top with another scallion pancake to finish the sandwich.
- Serve: Slice the sandwich in half, serve warm, and enjoy this flavorful breakfast treat!
Notes
- Resting the dough is crucial for tender scallion pancakes.
- You can substitute bacon with turkey bacon for a leaner option.
- Sesame oil adds an authentic nutty flavor but is optional.
- Cook eggs to your preferred doneness—fried or scrambled both work well.
- Keep cooked pancakes warm in a low oven before assembling.
- These sandwiches are best enjoyed fresh for crisp texture.
