If you love a savory breakfast or a satisfying snack that bursts with flavor and texture, you are going to adore this Scallion Pancake with Eggs and Spinach Recipe. It combines the crispy, chewy goodness of a golden scallion pancake with the fresh, tender spinach and rich, creamy eggs to create a dish that feels both indulgent and nourishing. This recipe is straightforward and quick, perfect for when you want something special without spending hours in the kitchen. Each bite delivers a wonderful balance of flavors with just the right hint of spice and that irresistible scallion aroma you never knew you needed in your life.
Ingredients You’ll Need
The magic of this dish lies in its simplicity. Each ingredient plays an important role, bringing in layers of flavor, texture, and that beautiful pop of color that makes the dish pop off your plate.
- 1 scallion pancake: The star base that brings a crispy, flaky texture with a savory scallion kick.
- Avocado oil or butter: A spritz or small pat to give the pancake and veggies a perfect golden sear and rich flavor.
- A handful of spinach: Adds vibrant green freshness and a slight earthiness that balances the richness.
- 1-2 eggs: Provide creaminess and a satisfying protein boost that binds it all together.
- Salt and pepper: Essential for seasoning and bringing out all the natural flavors perfectly.
- Half an avocado: Adds a luscious, creamy texture that complements the crispy pancake and tender eggs.
- Chili crisp: Optional but highly recommended for a little heat and crunch that makes this dish unforgettable.
How to Make Scallion Pancake with Eggs and Spinach Recipe
Step 1: Fry the Scallion Pancake
Start by heating your avocado oil or butter in a nonstick pan over medium heat. Place your scallion pancake in the pan and fry it until it turns a gorgeous golden brown on both sides. This step is key because it builds that crispy exterior that forms the perfect contrast to the soft fillings. Once it’s beautifully browned, remove it from the pan and set it aside for now.
Step 2: Wilt the Spinach
Without wiping the pan, toss in a handful of fresh spinach. Stir it gently and allow the leaves to wilt just enough so they become tender and vibrant green. When the spinach is softened, push it toward the center of the pan – this little trick ensures the pancake can soak up all those lovely spinach juices when you add it back in the next step.
Step 3: Cook the Eggs
Next, crack 1 or 2 eggs right over the spinach in the pan. Let the whites begin to set before grabbing your spatula to gently break the yolks. Spread the eggs evenly so they create a thin, tender layer over the spinach. This is where the magic happens; before the eggs are fully cooked through, press the scallion pancake down on top so it sticks to the eggs and spinach as they finish cooking together. It creates a perfect little pocket of flavors.
Step 4: Add Toppings and Roll It Up
Remove the pan from heat and get creative with your favorite toppings. I love adding slices of creamy avocado for richness and a drizzle of chili crisp for a fiery crunch that wakes up every bite. You can also add some cheese or sauces you love. Then, gently roll up the pancake around the filling and slice it in half. This part makes it perfect for sharing or taking bites that are packed with everything delicious.
How to Serve Scallion Pancake with Eggs and Spinach Recipe
Garnishes
A sprinkle of fresh herbs like cilantro or a dusting of toasted sesame seeds can elevate this dish beautifully. I usually go for a touch of chili crisp on top because its spicy, crunchy notes bring an exciting contrast to the silky eggs and crispy pancake. A wedge of lime on the side can add an optional bright zest if you want to experiment.
Side Dishes
This recipe stands well on its own as a hearty snack or light meal, but if you want to round it out, serve with a simple cucumber salad dressed lightly with rice vinegar and sesame oil, or add a bowl of miso soup to keep the meal balanced and comforting.
Creative Ways to Present
You can slice the rolled pancake into bite-sized pinwheels for a charming appetizer or brunch dish that looks as good as it tastes. Alternatively, serve it open-faced with all the eggs and toppings visible, giving a rustic, inviting presentation perfect for a casual weekend breakfast or lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the fridge for up to 2 days. The scallion pancake tends to soften a bit after refrigeration, but reheating gently in a pan will help regain some crispness.
Freezing
Freezing is not ideal for this dish because of the fresh spinach and eggs, but if you want to prep the scallion pancakes ahead, you can freeze the pancakes separately. Reheat them in a hot pan before assembling the dish fresh.
Reheating
To bring back that delightful crisp texture, reheat leftovers in a nonstick pan over medium heat rather than the microwave. This method warms the filling evenly while reviving the pancake’s crunchiness, making every bite just as yummy as when freshly made.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach gives the best texture and flavor, you can substitute frozen spinach if needed. Be sure to thaw and squeeze out excess water before adding it to the pan to avoid sogginess.
What if I don’t have scallion pancakes? Can I make my own?
You certainly can! Making scallion pancakes from scratch takes a little more time, but it’s rewarding and delicious. Alternatively, store-bought frozen ones work perfectly for this recipe when you need a quick fix.
Can I add other vegetables?
Absolutely! Feel free to toss in bell peppers, mushrooms, or shredded carrots when wilting the spinach to boost nutrition and flavor variety. Just make sure to keep the veggies tender so they meld well with the eggs.
Is this recipe gluten-free?
Traditional scallion pancakes are made with wheat flour, so they’re not gluten-free. However, you can look for gluten-free versions at specialty stores or make your own with alternative flours if required.
How spicy is the chili crisp?
Chili crisp varies by brand, but generally, it adds a mild to medium heat with crunchy texture. You can adjust the amount to suit your spice tolerance or leave it out for a milder dish.
Final Thoughts
This Scallion Pancake with Eggs and Spinach Recipe is a true winner that brings together simple ingredients in a way that feels special and satisfying every time. It’s perfect for those moments when you want a flavorful, comforting meal without fuss. Give it a try and watch how quickly it becomes your go-to for breakfast, lunch, or any time you’re craving something delicious and different. Trust me, once you take that first bite, it will be love at first crunch.
Print
Scallion Pancake with Eggs and Spinach Recipe
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
This Scallion Pancake with Eggs recipe offers a savory and satisfying breakfast or brunch option that combines crispy fried scallion pancakes with wilted spinach, rich eggs, and creamy avocado. Enhanced with chili crisp for a spicy kick, this easy-to-make dish delivers a perfect blend of textures and flavors in under 10 minutes.
Ingredients
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 spritz of avocado oil or a small pat of butter in a nonstick pan over medium heat. Place the scallion pancake in the pan and fry until golden brown on both sides, about 2-3 minutes per side. Remove the pancake from the pan and set aside.
- Wilt the Spinach: In the same pan, add the handful of spinach and cook until wilted, about 1-2 minutes. Push the spinach toward the center of the pan to prepare for the pancake to absorb the spinach flavor.
- Cook the Eggs: Crack the eggs into the pan with the spinach and fry until the whites start to set, about 1-2 minutes. Using a spatula, break the yolks gently and spread them slightly for even cooking. Before the eggs are fully cooked, press the scallion pancake back onto the eggs so it sticks as they finish cooking together.
- Finish and Serve: Remove the pan from heat. Fill the pancake with toppings of your choice including sliced avocado, chili crisp, and optionally cheese or sauces. Roll the pancake up, slice in half, and serve immediately for a warm, flavorful meal.
Notes
- Use a nonstick pan for best results to prevent sticking during frying.
- Adjust the number of eggs based on your preference and appetite.
- Chili crisp adds a spicy and savory flavor; adjust the amount to your liking or omit if sensitive to spice.
- Feel free to add cheese or other preferred toppings for extra richness.
- This dish is quick and perfect for a nutritious breakfast or a light lunch.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Chinese-American Fusion
