Description
A delicious and easy-to-make scallion pancake breakfast wrap filled with wilted spinach, fried eggs, and creamy avocado, enhanced by a touch of chili crisp for a perfect balance of flavors and textures. Quick to prepare and perfect for a satisfying single serving.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- 1 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
- Fry the scallion pancake: Heat a nonstick pan over medium heat, add a spritz of avocado oil or a small pat of butter. Fry the scallion pancake until golden and crispy on both sides, then remove from the pan and set aside.
- Wilt the spinach: In the same pan, add a handful of spinach and cook until wilted and softened. Push the spinach toward the center of the pan to create space for the pancake.
- Cook the eggs: Crack 1-2 eggs into the pan and fry until the whites start to set. Carefully use a spatula to break the yolks and spread gently. Before the eggs finish cooking completely, place the scallion pancake on top so it sticks to the eggs as they cook.
- Assemble and serve: Remove the pan from heat. Add your desired toppings such as sliced avocado, cheese, and chili crisp on top of the pancake and eggs. Roll the pancake up, slice in half, and enjoy immediately.
Notes
- Use a nonstick pan for easier cooking and cleanup.
- You can adjust the number of eggs based on your appetite.
- Chili crisp adds a spicy crunch but can be omitted or substituted for a milder sauce.
- If preferred, substitute avocado oil with butter or another cooking oil of choice.
- This recipe can be customized with additional fillings such as cheese or other vegetables.
