Scallion Pancake with Eggs Recipe

It’s 2024 and Now I Love Scallion Pancakes.

HO. LY. SMOKES. This is an SOS hero food if there ever was one!

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 posted by the Woks of Life 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 girls love them, too – I cut them into smaller rounds, almost like a pinwheel, for them to eat for snack or a quick dinner.

Sauces I’ve enjoyed for dunking or layering in the middle:

• Japanese BBQ or teriyaki
• Chili crisp
• Gochujang sauce
• Just a dash of soy sauce or fish sauce

But you honestly really don’t even need a sauce if you have a layer of something creamy (like avocado, or dare I say, melty American cheese) in there.

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