Scallion Pancakes with Fried Eggs

Fried eggs are served in the center of these pan-fried scallion pancakes for a breakfast or brunch dish that's sure to please.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 358 Calories

Ingredients

• 1 teaspoon salt
• 4 large eggs
• 2 cups bread flour
• salt and ground black pepper to taste
• 1 cup finely chopped scallions
• 2 tablespoons vegetable shortening
• 0.75 cup water
• 0.5 teaspoon vegetable oil

Recipe Instructions

Step 1

Divide dough into 4 equal pieces. Form into balls and let rest for 15 minutes.

Step 2

Roll each ball into a very thin, 8x12-inch rectangle. The thinner the rectangle is, the more layers you will have in the end. Spread about 1/2 tablespoon of shortening on each rectangle. Spread 1/4 cup scallions on top. Roll each rectangle so you have long ropes; press down on each end to seal. Roll each into a tight, snake-like coil, with seams inside.

Step 3

Heat a 12-inch nonstick pan over medium heat. Put oil in the pan and spread around with a spatula. Place 1 pancake flat into the pan and cook, covered, about 2 minutes. Uncover and flip; season with salt and continue to cook until golden, about 4 minutes more.

Step 4

Crack 1 egg in a small bowl and beat lightly. Add salt and pepper. Pour egg on top of the pancake, spreading evenly. Cover and cook until egg is set, 2 to 3 minutes. Uncover and fold pancake in half. Transfer to a plate and cut with a pizza cutter into 4 wedges. Repeat with remaining pancakes and eggs.

Step 5

Mix flour and salt together in a bowl. Pour in water and combine with an electric stand mixer or knead with your hands until you have a smooth dough that's not sticky. Let rest for 20 to 30 minutes.