Scallion Pancake with Eggs

Frozen scallion pancakes, man. Wow. Add some eggs, some spinach, avocado and chili crisp, and it’s a 5 minute meal that I’ve come to rely on SO HEAVILY over the last few months.

Scallion pancakes are a part of Asian cuisine – many think they originated in China, and the ones I buy from Trader Joe’s are branded as Taiwanese Green Onion Pancakes. When I was reading about ways to cook them on Reddit, I came across several posts from people recalling when their Chinese or Taiwanese parents cooked these for them as kids – fried scrambly egg stuck to the back side, rolled up and served with a simple sauce. Then a few months ago, I saw a video that shows this same thing – the pancake, the egg, and wait wait wait – THE AVOCADO.

I took this idea, added some wilted spinach, and this is now my one-stop shop for all types of meals: WFH breakfast, Girl Dinner, or just an SOS hangry moment. The kids love them, too – I cut them into smaller rounds, almost like a pinwheel, for them to eat for snack or a quick dinner.

I’ve been texting all my friends about these. If you haven’t yet… it’s time to try them!

• 1 scallion pancake
• a spritz of avocado oil, or a small pat of butter
• 1 handful of spinach
• 1–2 eggs
• salt and pepper
• half an avocado
• chili crisp to taste