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Scallion Pancake Wrap

Byfrancescadzani@gmail.com

Total Time: 20-25 minutes

Yield: 2

GATHER THE GOODS

6 teaspoons neutral oil- vegetable or canola

2 scallion pancakes

4 large eggs

kosher salt

cracked black pepper

1 Chinese sausage link, sliced 1/4” thick

1/4 cup shredded white cheddar

2 teaspoons chili oil

MAKE IT

  1. In a small non-stick saute pan over medium high heat (slighly larger than the scallion pancake) heat 2 teaspoons vegetable oil. Sear 1 scallion pancake on each side for 3 to 4 minutes or until golden brown blisters form. Remove to a paper towel lined plate and repeat with 2 teaspoons oil and the last pancake.

  2. In same pan heat heat 1 teaspoon oil. Whisk 2 eggs, salt, and pepper to your preference. Pour mixture into hot pan. Sprinkle half sausage and half cheddar cheese. Place 1 scallion pancake over top and cook for 1 minute until the edges start to cook up toward the center. Turn heat to medium low and flip pancake. Cook for 1 to 2 minutes more.

  3. Remove pancake from pan and repeat with remaining eggs, sausage, and cheese.

  4. Drizzle the cooked egg with chili oil and serve right away.

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57 Comments

  1. I don’t think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.

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