Scallion Pancake with Eggs

Shared by Miso

A frozen scallion pancake, loaded with eggs, spinach, avocado and chili crisp! A five minute meal perfect for breakfast, lunch, or dinner!

Nutrition

• scallion pancake
  1 pcs
• avocado oil
  5 ml
• spinach
  30 g
• egg
  1.5 pcs
• salt
  1 pinch
• avocado
  0.5 pcs
• chili crisp
  1 tsp

Instructions

1. 1

   Fry your scallion pancake in the oil until golden on both sides. Remove from the pan and set aside.

2. 2

   In the same pan, add a handful of spinach to wilt it down. When it is softened, scoot it towards the center of the pan.

3. 3

   Add the eggs; fry until the whites have started to set. Use a spatula to break the yolks and spread gently. Before the eggs are fully cooked, place the scallion pancake on top of the eggs so it sticks to them as they finish cooking.

4. 4

   Remove from heat, add avocado and chili crisp. Roll it up, slice in half and serve.