Breakfast Scallion Pancake Egg and Potato

Description

A breakfast wrap that swaps tortillas for scallion pancakes while keeping potato-and-egg comfort intact.

Ingredients

• 4 frozen scallion pancakes
• 2 medium potatoes, diced small
• 4 eggs
• 1 tbsp butter
• 1 tsp soy sauce
• 1 tsp chili crisp
• 1 scallion, sliced
• Salt and pepper

Preparation

1. Pan-fry diced potato with a little oil until crisp and tender.
2. Scramble eggs softly with salt and pepper.
3. Melt butter with soy sauce and chili crisp.
4. Cook scallion pancakes until crisp.

Assembly

1. Fill pancakes with potato and eggs.
2. Drizzle soy-chile butter and add scallion.

Serving Suggestions

• Serve with fruit and coffee.
• Add hot sauce if desired.

Notes or Variations

• Add chorizo for extra protein.
• Use sweet potato for a sweeter profile.