Spam and Egg Sandwiches are the sandwiches you have been hoping for. Runny egg yolk, savory spam, fresh arugula, slightly spicy chili sauce mayo, and toasted sweet brioche bun. Seriously good!
For a long time, I wasn’t that interested in breakfast sandwiches or anything with eggs in it. I’m more a pancake/waffle/crepe person. I like my breakfast sweet. But on the other side, Bryan loves eggs. Simple scrambled eggs, fried eggs, Eggs Benedict, omelets, breakfast burritos and egg sandwiches, he loves them all.
Over time, I’m starting to enjoy eggs. We now have breakfast night every week. We do breakfast tacos with scrambled eggs, bacon/sausage, queso fresco, hot sauces and corn tortilla. Very simple, but satisfying.
When we were living in the Bay Area, we stumbled a cafe that serve egg sandwiches, Egghead Cafe. We had them a few times and the sandwiches were amazing. Freshly baked brioche, perfectly cooked egg, savory spam and fresh arugula. That was really memorable! And I need to create that at home.
These sandwiches do not take long to make. 30 minutes max. First, cut the spam. I think 1/4-inch thickness is the most ideal. It doesn’t look like a lot of meat, but it’s plenty, especially it’s pretty salty. A little goes a long way. Leftover spam can be kept in the fridge and used for another day.
Next is the sauce. I combined Chinese chili sauce with mayo. Chinese chili sauce is not sriracha. It’s thick like a paste with seeds and chili flakes in it. It’s little spicy with a savory and garlicky note. Sriracha is a bit sweeter. But if you can’t find chili sauce, Sriracha is ok.
Now, the buns. I didn’t make my own and just used store-bought ones. Light and slightly sweet, brioche is the one. Make sure you toast them in the skillet with butter like I did. It gives a nice buttery crust.
Back to the spam, fried them until nicely browned, a couple minutes each side. Meanwhile, cook the eggs, place them in a hot skillet with a little bit butter. Then cover with a lid and adjust to low heat. Let the steam finish cooking the eggs. That’s it.
Carefully assemble everything together, your sandwiches are ready. They were sooo good. Runny egg yolk with a savory and slightly spicy sauce. Then, you hit the umami spam, fresh and bitter arugula and slightly sweet bun. Just need this every day now! It’s also not too heavy, which is very nice.
I really love this recipe and I can’t wait for you guys to try these sandwiches!
Spam and Egg Sandwiches
- 1 can 25% less sodium spam (12-ounce can)
- 2 tablespoons Japanese kewpie mayo or regular mayo
- ½ teaspoon Chinese chili sauce
- 1 tablespoon unsalted butter (divided)
- 2 brioche buns
- ½ cup baby arugula
- 2 large eggs
- Remove the spam from the can. You only need 2 slices, so cut out 2 (¼-inch) large slices (6 slices in 1 can). Transfer the rest of the spam to an airtight container and chill in the fridge for other uses.
- In a small bowl, combine mayo and chili sauce. Set aside.
- In a large skillet over medium heat, melt ½ tablespoon butter. Place the buns cut side down and toast for a couple minutes, until nicely toasted. Turn them over and toast for another 30 seconds. Transfer the buns to a working surface. Wipe the skillet clean with a paper towel.
- In the same skillet over medium heat, place 2 slices of spam. Cook until nicely brown on both sides, about 4 – 6 minutes total. Transfer to a plate lined with a paper towel.
- In the meantime, in a medium skillet over medium heat, heat until hot. Melt ½ tablespoon butter. Add the eggs. When the outer edges turn white in color, cover with a lid. Turn down the heat to low and cook for 3 more minutes. Transfer to a plate.
- To assemble, spread a good amount of mayo on each bun. Place a handful of baby arugula over the bottom buns. Add spam, then fried egg. Last top with top buns. Serve immediately.
- I know it’s tempting to cut a bigger piece of spam, but you don’t want to. Even though the spam I used is 25% less sodium, it’s still very salty. Too much spam will make the sandwiches way too salty.
- Unused spam can last for a week in the fridge. Great for fried rice, instant ramen or more sandwiches.
- Chili sauce is not the same as sriracha. It’s thick like a paste with seeds and chili flakes. It’s less sweet than sriracha with a savory and garlicky note. Still a little spicy. It looks like this. But if you really can’t find chili sauce, sriracha is ok.