I had a request for this recipe on the gram so I thought I’d go ahead and post it. I call it my version of a scallion pancake. In reality, it’s eggs with some seasoning that kinda make you feel like you might be eating something yummy at a Chinese or Korean restaurant. It’s one of my go-tos when I want to add a little flare to my breakfast. It pairs well with just about anything but I especially love it in a bowl with some rice (regular or cauli) and some veggies seasoned with basic spices and sesame oil.
- 2 eggs
- 2 scallions, chopped
- splash of coconut aminos (about 1 tsp)
- slash of fish sauce
- salt and pepper to taste
- 1 T coconut oil
- sesame oil to taste
Whisk together all the ingredients in a bowl (I suggest saving a little bit of the chopped scallion for garnish).
Add coconut oil to a large non-stick skillet over medium heat.
Swirl the oil around so that it coats the pan.
Add the eggs to the skillet and allow to sit untouched for about 3 minutes.
After 3 minutes, use a spatula to flip your “pancake.”
Allow to cook for another minute or so.
Drizzle with sesame oil and serve.