Description
This BEC Scallion Pancake Breakfast Sandwich combines homemade crispy scallion pancakes with savory bacon, perfectly cooked eggs, and melted cheddar cheese to create a delicious and satisfying morning meal. The unique twist of using scallion pancakes as the sandwich bread adds a flavorful and crispy texture that elevates a classic breakfast combo.
Ingredients
Scale
For the Scallion Pancakes:
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 tsp salt
- 2 tbsp vegetable oil (plus more for frying)
- 1/2 cup fresh scallions, finely chopped
- 1 tbsp sesame oil (optional, for extra flavor)
For the Sandwich Fillings:
- 6 slices of bacon
- 4 large eggs
- 4 slices cheddar cheese (or American cheese)
- 2 tbsp butter (for cooking the eggs)
- Salt and pepper, to taste
Instructions
- Make the dough: In a large bowl, combine the all-purpose flour and salt. Gradually add warm water while stirring until the dough begins to form. Transfer to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and let it rest for 30 minutes.
- Prepare the pancakes: Divide the rested dough into 4 equal parts. Roll each piece into a ball, then flatten into a 1/4-inch thick circle. Brush each circle with vegetable oil, sprinkle evenly with chopped scallions, and drizzle with sesame oil if using. Roll each circle into a cylinder and coil it into a ball again. Finally, flatten each into a pancake ensuring scallions are evenly distributed inside.
- Cook the scallion pancakes: Heat vegetable oil in a skillet over medium heat. Fry each pancake for 2-3 minutes per side until golden brown and crispy. Remove and keep warm.
- Cook the bacon: In a separate pan, cook bacon over medium heat for about 4-5 minutes per side or until crispy. Drain on paper towels and set aside.
- Cook the eggs: Remove excess bacon grease from the pan, leaving a small amount for flavor. Add butter and heat on medium-low. Crack eggs into the pan, season with salt and pepper, and cook to your desired doneness. For fried eggs, cook about 3 minutes on one side, flip, and cook another 2 minutes for slightly runny yolks.
- Assemble the sandwich: Place one scallion pancake on a plate, layer with two slices of crispy bacon, one cooked egg, and a slice of cheddar cheese. Top with another scallion pancake to complete the sandwich.
- Serve: Slice the sandwich in half, serve warm, and enjoy your flavorful breakfast treat!
Notes
- Allowing the dough to rest is key for tender and easy-to-roll scallion pancakes.
- Use sesame oil sparingly to enhance the scallion flavor without overpowering.
- Adjust egg cooking time based on your preference for runny or fully cooked yolks.
- Bacon can be substituted with turkey bacon or vegetarian alternatives if desired.
- Scallion pancakes can be made ahead and reheated in a skillet for busy mornings.
