Scallion Pancake Wrap
Total Time: 20-25 minutes
Yield: 2
GATHER THE GOODS
6 teaspoons neutral oil- vegetable or canola
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
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.
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.
Remove pancake from pan and repeat with remaining eggs, sausage, and cheese.
Drizzle the cooked egg with chili oil and serve right away.