Scallion Pancake With Eggs Recipe

When you are in a quandary about what to have for breakfast, and you want it to be a fast savory meal that one can funly prepare, then the Scallion Pancakes with Eggs is your go-to meal. It is one of the culinary dishes that are highly treasured in Asian culture and this is mostly dispersed as street food or consumed as a breakfast item. However, with a few more simple modifications, this dish can be made into a delicious, rich and impressive breakfast or brunch meal. Are you prepared to experience something that will soon take over your mornings?

Scallion Pancake With Eggs 

You'll Discover

Why You’ll Love Scallion Pancake With Eggs

Imagine a crispy, flaky scallion pancake fried to perfection with a layer of eggs, then topped with creamy avocado, a handful of greens, and a kick of chili crisp. This combo hits all the right notes—savory, a bit spicy, creamy, and completely satisfying. The best part? You can make it in just minutes!

Ingredients Of Scallion Pancake With Eggs Recipe

1 frozen scallion pancake – Look for these in the frozen food section, often labeled as Taiwanese or Chinese scallion pancakes. Trader Joe’s carries a fantastic option.

1–2 eggs – For that perfect layer of protein.

Avocado oil or a pat of butter – Adds a rich flavor and perfect crisp.

Spinach (optional) – A handful of greens for added nutrition.

½ avocado, sliced – Creamy, delicious, and balances out the crunch.

Chili crisp or your favorite hot sauce – Adds an irresistible spicy kick.

Salt and pepper – Just a pinch to bring out the flavors.

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How To Make Scallion Pancake With Eggs

1. Fry the Pancake: Start by heating a bit of avocado oil or butter in a nonstick skillet over medium heat. Add your frozen scallion pancake and cook until it’s golden and crispy on both sides, about 2–3 minutes per side. Once done, set it aside on a plate.

Crispy And Golden Scallion Pancake

2. Wilt the Spinach: In the same pan, throw in a handful of spinach and sauté it until it’s just wilted. This step is optional, but it gives the dish a nice pop of color and extra nutrition.

3. Add the Eggs: Crack 1–2 eggs into the pan. Use a spatula to break the yolks gently, letting them spread a bit across the pan. Before the eggs are fully set, place the scallion pancake on top of the eggs, pressing down slightly so the eggs stick to the pancake as they finish cooking.

Scallion Pancake Cooking With Egg

4. Assemble Your Toppings: Carefully transfer your egg-covered pancake to a plate. Add a few slices of avocado on top, sprinkle with salt and pepper, and finish with a spoonful of chili crisp or your favorite hot sauce for a touch of heat.

Scallion Pancake With Egg Wrap

5. Roll It Up and Enjoy! You can eat it as-is or roll it up and slice it into smaller pieces for a handheld breakfast. The combination of textures and flavors makes every bite delicious.

Tips To Make The Best Scallion Pancake With Eggs

1) For Extra Crispiness: Try a small sprinkle of sesame oil in the pan as the pancake fries. It gives a hint of nuttiness that pairs beautifully with the scallions.

2) Experiment with Sauces: Besides chili crisp, other sauces like Japanese BBQ, teriyaki, or even a dash of soy sauce work great as dipping options.

3) Swap Spinach for Other Greens: Arugula or kale also work well if you want to switch it up.

Nutrition Facts

Serves: 4

Calories Per Serving: 476

% Daily Value	Nutrient	Amount
30%	Total Fat	23.7g
31%	Cholesterol	92.7mg
30%	Sodium	693.2mg
10%	Total Carbohydrate	26.6g
10%	Dietary Fiber	2.9g
—	Sugars	6.8g
81%	Protein	40.7g
11%	Vitamin A	96.4µg
10%	Vitamin C	9.2mg
8%	Iron	1.4mg
21%	Potassium	965.5mg
40%	Phosphorus	496.4mg

Why Scallion Pancake with Eggs is Perfect for Busy Mornings

This dish is ready in 5 minutes but packs a lot of flavor and nutrition. It’s a balanced breakfast with protein from the eggs, healthy fats from the avocado, and greens for an added nutritional boost. Plus, it’s a flexible meal: add some shredded cheese, change up the veggies, or layer in more flavors depending on your mood. It’s truly an effortless way to elevate your breakfast game.

Final Thoughts 

There you have it! The Scallion Pancake with Eggs is one of those recipes that’s just as perfect for busy mornings as it is for lazy weekend brunches. With its crispy pancake, fluffy eggs, creamy avocado, and a touch of heat, it’s an unforgettable dish that takes almost no time to make.

So grab a scallion pancake, whip up this delicious breakfast, and see why it’s quickly becoming everyone’s favorite go-to meal. Happy cooking, and enjoy every bite!

FAQs about the Scallion Pancake With Eggs Recipe

1. Can I make scallion pancakes from scratch instead of using frozen ones? 

Absolutely! If you prefer a homemade touch, there are plenty of recipes online for making scallion pancakes from scratch. They’re made with simple ingredients like flour, water, and chopped scallions. Just keep in mind, homemade ones will take a bit longer to prepare compared to the convenience of frozen pancakes.

2. What is chili crisp, and can I use something else instead?

 

Chili crisp is a crunchy, spicy condiment often made with chili peppers, garlic, and spices, giving it a unique flavor and texture. It adds a great kick to this recipe, but if you don’t have chili crisp, you can substitute it with hot sauce, sriracha, or even a sprinkle of crushed red pepper flakes.

3. Can I add other fillings or toppings to the pancake?

  

Yes! This recipe is very versatile. Some popular add-ins are shredded cheese, sautéed mushrooms, or thinly sliced deli meat like ham or turkey. You can customize the fillings based on your taste and dietary preferences.

4. Are scallion pancakes gluten-free?  

Most store-bought scallion pancakes are made with wheat flour, so they’re not gluten-free. However, some specialty brands offer gluten-free options, or you can try making gluten-free scallion pancakes at home using a mix of gluten-free flours.

5. Can I reheat a scallion pancake with eggs if I have leftovers?

 

Yes, you can reheat leftovers, though they’re best enjoyed fresh. To reheat, place the pancake in a skillet over low heat, cover it, and let it warm up until it’s heated through. This keeps the pancake crispy without making it too soggy. Alternatively, you can reheat it briefly in an oven or toaster oven.