Caramelized Spam and Eggs Recipe
That Time I Fell for Spam (A Love Letter, Sort Of)
Alright, so hands up if you ever thought Spam was kind of, uh, odd. I did, big time. But back when I was crashing at my cousin Ethan’s, he whipped up some caramelized Spam and eggs at like 11pm—y’know, the kind of late-night meal that somehow tastes better than half the things you bother with during daylight hours? Well, I was hooked. It’s sweet, savory, and a little bit cheeky, kind of like Ethan. We now joke that this dish probably fixed my relationship with canned meats altogether. Oh, and if you ask my dog Toby, he’s still upset he can’t have any.
Why You’ll Love This (Or: Why My Family Won’t Let Me Skip It)
I make this on those mornings when we’re all hungry but pretending we’re not, just quietly waiting for someone to get up and cook. My kids go bananas for the caramelized edges (and honestly I do too; it’s all about the crispy bits). Occasionally someone asks if there’s bacon as well. There’s not; just trust me, you’re not missing it. Sometimes I get fancy and serve it with rice, sometimes I don’t. It’s one of those recipes that’s not fussy but oddly memorable—which, if you ask me, is what a keep-it-real breakfast should be. I’ve tried to make it ‘healthier’ but ended up longing for the ‘proper’ flavor. Some things just need to be what they are, right?
What You Need (And, Yeah, the Spam!)
- 1 can Spam (Classic or Lite) – I know some folks are loyal to SPAM Brand, but I’ll grab whatever’s on sale sometimes; you won’t be run out of town for it. Luncheon meat totally works if that’s all you find.
- 3-4 eggs – Free-range, organic, or from the neighbor’s chickens. I can’t always tell the difference—maybe don’t say that aloud at a farmers’ market.
- 2 tablespoons brown sugar – Or honey, if you’re feeling fancy or if that’s all you’ve got left.
- 1 tablespoon soy sauce – Low-sodium will do. I once used Worcestershire by mistake… don’t recommend that, actually.
- A glug (tablespoonish) of oil – Vegetable, canola, or honestly just butter for extra chaos.
- Green onions, sliced – Optional, but my grandma says it’s not breakfast without a bit of green.
- Black pepper – To taste. Or red chili flakes if you’re feeling ‘spicy.’
How I Make It: Real-Life Directions With a Dash of Chaos
- Slice your Spam into little rectangles—thin-ish, like half a finger width. (I’ve probably never gotten them exactly even, so don’t stress.)
- Get a decent skillet hot—medium-high, touch of oil or butter. Toss in the Spam. Just ignore the sizzle; it’s supposed to freak you out a bit.
- Fry up the Spam till it’s getting some browned edges (maybe 3-4 minutes per side). This is where I usually sneak a bite for quality control.
- Sprinkle over the brown sugar and drizzle in soy sauce. Stir, but not too wildly; you want it to go sticky, not burn to a crisp. If it looks a bit gloopy? That’s fine. Gloopy is flavor.
- Push the Spam to one side; crack your eggs in. Scramble, fry, or do a messy halfway thing—your call, really. I prefer my yolks runny but don’t tell the texture police.
- When eggs are just about where you want them, fold them gently through the pan so they pick up all the sticky Spam bits. Sprinkle on green onions and pepper at the last second.
- Serve hot, over toast or rice—though honestly, I’ve eaten it standing right at the stove before anyone else walks in.
Notes From Forgetful Mornings
- If the caramelized bits start looking burnt, just turn down the heat—don’t panic, a bit of char isn’t going to ruin breakfast.
- Actually, I find it works better if you use a slightly older, nonstick pan. Less stick-age, less clean-up stress.
- And if you’re making a double batch, just do it in two pans. Overcrowding is the enemy of caramelization!
- Forgot the green onions? Me too, sometimes. Parsley looks pretty but doesn’t taste as zingy—still! It’s green.
Variations to Mix It Up (and One to Skip)
- I’ve swapped out brown sugar for maple syrup—pretty tasty, just don’t use too much or it gets way too sweet.
- Swapping in diced pineapple is surprisingly good (Hawaiian vibes), but I tried apple chunks once… wasn’t a fan. Too mushy. Maybe you’ll like it?
- I sometimes add a splash of rice vinegar just before serving if I want a bit of tang.
Equipment (With a Bit of Improv)
- Skillet or frying pan: Any will do. Cast iron gets awesome caramel bits, but my trusty nonstick works fine. If you’re short, I’ve done this in a big saucepan in a pinch—no drama.
- Spatula: I once used a big spoon and survived, so don’t sweat it if you can’t find your spatula.
How to Store It (If You Somehow Have Leftovers)
Just stick any extra in an airtight container in the fridge—keeps two, maybe three days tops. You can reheat in a pan or zap it in the microwave for a minute (covered, unless you want sticky egg everywhere). Though honestly, in my house it never lasts more than a day! It might taste even better cold, like a guilty midnight snack—your call.
How I Like to Serve (And the Odd Tradition)
Straight up? Hot, over a bowl of steamed rice with a splash of extra soy sauce. My eldest likes sriracha zig-zagged on top, which I’ll say is dramatic but secretly, I’m into it, too. Sometimes we pile it on toasted English muffins, brunch-style (got the idea from Serious Eats). You do you—heck, roll it in a tortilla if you’re feeling like a rebel.
So-Called “Pro Tips” (AKA What I Messed Up Before)
- I once tried rushing the fry—bad idea, the sugar just burned and set off the smoke alarm (classic me). Be patient with caramelizing; it’s a short step, but it matters.
- If you add the eggs too soon, they soak up all the sugar and get weirdly sweet—wait until the Spam’s properly golden and sticky.
- Don’t overcrowd the pan. On second thought, I suppose you could batch cook if you must, but you’ll thank yourself for taking it slow.
FAQ (Because Folks Really Have Asked)
- Is there a healthier alternative to Spam?
Kinda! I sometimes use low-sodium turkey Spam or tofu, but flavor changes a fair bit. Tofu’s okay, but just not as fun. - What if I don’t have soy sauce?
Go with a bit of salt, or even coconut aminos if you’re feeling clever. I once used teriyaki sauce—it’s different but pretty tasty, actually. - Can I make this ahead of time?
You could prep the Spam part earlier and just toss in your eggs when you’re about to eat. Tastes alright cold, too, sort of like a picnic breakfast? - Can I use a different meat?
Spam’s the classic, but I’ve tried ham. It’s not bad; still, there’s something special about the way Spam caramelizes. If you try bacon, let me know (and tell me if you survive the sugar overload!). - Any good sides with this?
I love serving it with plain rice, but toasted crusty bread is fab. Also, pickled veggies? Odd but great balance. Or try a bowl of miso soup, I found this really simple miso recipe at Just One Cookbook.
Honestly, there’s not much that could go wrong with caramelized Spam and eggs (except maybe dropping the can on your foot—don’t ask), and that’s part of the magic. Always makes me smile, even if the dishes pile up after. Alright, on that note, I’ve got to run—Toby’s circling and there’s probably someone else about to ask, ‘so, what’s for breakfast?’
Ingredients
- 1 can (340g) Spam, sliced into 8 pieces
- 4 large eggs
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon unsalted butter
- 1 tablespoon cooking oil
- 2 green onions, thinly sliced
- Pinch of ground black pepper
Instructions
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1In a medium bowl, mix brown sugar and soy sauce until dissolved. Add Spam slices and marinate for 5 minutes.
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2Heat cooking oil and butter in a large nonstick skillet over medium heat. Add Spam slices in a single layer.
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3Cook Spam for 3-4 minutes per side, basting with remaining marinade, until edges are caramelized and golden.
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4Push Spam to the side and crack eggs into the skillet. Cook to your preferred doneness, seasoning with black pepper.
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5Serve caramelized Spam and eggs hot, garnished with sliced green onions. Enjoy alone or with rice or toast.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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