Spam and Egg Breakfast Sandwiches: The Ultimate Comfort Classic
Combining nostalgic umami and creamy yolks for a satisfying morning bite.
Spam and Egg Breakfast Sandwiches
Spam and egg breakfast sandwiches are a beloved staple of comfort food, combining salty, savory Spam with the richness of lightly cooked eggs and the soft sweetness of toasted buns. Whether you grew up eating Spam or are a newcomer to this iconic canned meat, this sandwich offers layers of flavor and nostalgia. In this guide, you’ll learn the best techniques, ingredient choices, and tips for building the ultimate Spam and egg breakfast sandwich.
Why Make Spam and Egg Sandwiches?
This sandwich delivers several unique pleasures:
- Salty, umami-rich Spam brings nostalgic flavor and satisfying texture.
- Eggs can be cooked to your preferred doneness, providing a rich, smooth or slightly runny counterpoint.
- Creamy, spicy mayo sauce adds complexity and bite.
- Toasted, slightly sweet buns provide a soft, buttery foundation.
- Customizable garnishes like baby arugula or pickled vegetables can bring freshness and crunch.
Essential Ingredients
Start by gathering the following key components:
| Ingredient | Notes |
|---|---|
| Spam (Original or 25% less sodium) | Use only a couple of thick slices per sandwich; too much will be overly salty. |
| Eggs (Large) | Frying gives the best texture; cook until the whites are set but the yolks are runny or just jammy. |
| Mayonnaise (Japanese Kewpie or regular) | Kewpie offers more richness and tang, but any good mayo will work. |
| Chili sauce (Chinese-style, not sriracha) | A thick condiment with chili flakes and seeds, garlicky and slightly spicy. |
| Brioche buns | Light, buttery, and slightly sweet; toast in butter for a perfect texture. |
| Baby arugula or leafy greens | Provides freshness and a slight bitter note to offset the richness. |
| Unsalted butter | For toasting buns and frying eggs/spam. |
Ingredient Notes and Substitutions
- Spam: Use the lower sodium variety if you want to avoid excessive saltiness.
- Chili Sauce: Not all chili sauces are the same! Look for a thick, garlicky, seed-filled style. If you can’t find it, sriracha can substitute but will be sweeter and less savory.
- Bread: Brioche is ideal, but potato rolls or soft sandwich buns will work in a pinch. Whole grain breads will produce a heartier, earthier sandwich.
Step-by-Step Recipe Instructions
1. Slice and Prepare the Spam
Remove Spam from its can and cut into thick slices (about 1/4-inch). Each 12-ounce can yields around 6 slices—use 2 per sandwich. Store the remainder in the refrigerator for other recipes.
2. Mix the Spicy Mayo
- 2 tablespoons mayonnaise (Kewpie preferred)
- 1/2 teaspoon Chinese chili sauce
Combine in a small bowl until smooth. This mixture offers subtle heat and savory depth. If substituting with sriracha, expect a slightly sweeter profile.
3. Toast the Buns
- Melt 1/2 tablespoon unsalted butter in a skillet over medium heat.
- Place the buns cut-side down and toast until golden and crisp (about 2 minutes); flip and toast the other side another 30 seconds.
- Remove from skillet and set aside on a work surface.
4. Fry the Spam
- Wipe out any crumbs from the skillet, then return to medium heat.
- Place Spam slices in the pan and fry until deeply browned and crisp on both sides, about 2–3 minutes per side.
- Transfer to a paper towel–lined plate to drain excess fat and cool slightly.
5. Cook the Eggs
- In a clean skillet, melt 1/2 tablespoon butter over medium heat.
- Crack eggs into the pan and cook until the edges are set and gently browned.
- Cover the skillet, reduce heat to low, and steam the eggs until the whites are completely set but the yolks remain runny (about 3 minutes).
- Transfer eggs to a plate.
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6. Assemble the Sandwiches
- Spread a generous amount of spicy mayo on both sides of each toasted bun.
- Add a handful of arugula (or your favorite greens) to the bottom buns.
- Layer fried Spam on top of the greens.
- Top each with a cooked egg.
- Cap with the top buns and serve immediately while everything is hot.
Tips for the Perfect Spam and Egg Sandwich
- Don’t Overload the Spam: Even the lower-sodium variety is quite salty. Use only as much as suggested for balanced flavor.
- Keep the Egg Yolks Runny: Runny or jammy yolks add luxurious texture; overcooked yolks can make the sandwich dry.
- Toast the Buns: This step is essential for contrast and supports the structure when the yolk runs.
- Use a Paper Towel: Always blot fried Spam to remove excess grease, keeping the sandwich flavorful but not greasy.
- Serve Immediately: The sandwich is best enjoyed hot, when the Spam is crisp and the egg yolk is still fluid.
Variations and Customizations
Spam and egg sandwiches are endlessly adaptable. Consider these creative spins:
- Spicy Kimchi Spam: Add a layer of drained, chopped kimchi beneath the Spam for a tangy, spicy kick.
- Tropical Twist: Top with grilled pineapple or a drizzle of teriyaki sauce for a Hawaiian-inspired version.
- Cheese Addition: Melt a slice of American, cheddar, or pepper jack on the Spam during the last minute of frying.
- Vegetarian Option: Substitute seasoned firm tofu slices for Spam; marinate in soy sauce and pan fry for a similar salty result.
- Classic Breakfast Sides: Serve with hash browns, fresh fruit, or a simple green salad for added variety.
Storing and Meal Prep
- Leftover Spam: Store unused Spam covered in an airtight container in the refrigerator for up to a week.
- Make-Ahead Tip: Pre-cook and refrigerate Spam slices. Rewarm in a hot skillet before assembling with freshly cooked eggs.
- Freezing: Whole assembled sandwiches aren’t recommended for freezing, but you can freeze cooked Spam slices for up to a month.
Understanding the Ingredients: Spotlight on Spam
Spam is a canned pork product developed in the 1930s, celebrated for its shelf stability and distinctive salty, umami punch. Over the decades, Spam has achieved cult status, especially in Hawaii, South Korea, and parts of Southeast Asia, where it features in everything from fried rice to sushi. Its signature blend of ground pork, ham, salt, sugar, and potato starch produces a product with a unique texture and flavor—ideal for breakfast sandwiches.
Nutrition and Dietary Considerations
This sandwich, while delicious, is an indulgence thanks to Spam’s high sodium and fat content. Here are some tips for making it a bit lighter:
- Use the 25% less sodium Spam variant.
- Opt for a lighter mayonnaise or use Greek yogurt in the sauce.
- Swap arugula for watercress or spinach for a nutrient boost.
- Limit cheese and additional spreads if watching caloric intake.
Serving Suggestions
Pair your Spam and egg breakfast sandwich with:
- Fresh fruit for a cleansing counterpoint.
- Crispy hash browns or roasted potatoes for classic breakfast comfort.
- Lightly pickled vegetables for a tangy contrast.
- Iced coffee or hot tea to round out your brunch plate.
Frequently Asked Questions (FAQs)
Can I use a different type of bread?
Absolutely. While brioche offers a soft and slightly sweet flavor that pairs beautifully with salty Spam and creamy mayo, you can also use potato buns, hamburger rolls, or even sliced sandwich bread.
Is there a vegetarian alternative to Spam for this sandwich?
Yes. Try pan-fried firm tofu, seasoned with a dash of soy sauce and smoked paprika, to mimic some of the savory qualities of Spam while keeping the sandwich plant-based.
How do I keep the runny egg yolks from making the sandwich too messy?
Toast the buns well and serve immediately after assembling. You can also opt for jammy eggs (cooked until barely set), which offer richness without excessive runniness.
What’s the difference between Chinese chili sauce and sriracha?
Chinese chili sauce is thicker, less sweet, and often contains visible chili flakes and seeds with a roasted, garlicky flavor. Sriracha is smoother, milder, and a bit sweeter. Both work, but will yield different flavor profiles.
How long does cooked Spam last in the refrigerator?
Cooked Spam can be stored in an airtight container in the refrigerator for up to one week. Unused, uncooked Spam (from an opened can) has a similar shelf life if kept tightly wrapped.
Expert Tips and Troubleshooting
- For extra crispy Spam, pat slices dry before frying and use medium-high heat.
- Don’t skip the spicy mayo—it adds essential richness and flavor.
- If your buns are too soft, chill them briefly in the fridge so they slice and toast more cleanly.
- Got extra Spam? Use it for fried rice, ramen toppings, or a simple stir-fry.
Conclusion
The Spam and egg breakfast sandwich is nostalgic, deeply flavorful, and entirely satisfying, offering a perfect balance of savory, creamy, and slightly spicy components. By following these step-by-step instructions and tips, you’ll create a sandwich worthy of the breakfast—and brunch—hall of fame.
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