Name: Hong Kong-Style Spam and Egg Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices white sandwich bread, crusts removed and lightly toasted; 2 tablespoons (28g) unsalted butter, softened; Four 1/4-inch-thick slices Spam; 2 tablespoons half-and-half; 2 tablespoons (30ml) half-and-half 1 1/2 teaspoons potato or tapioca starch (see notes); 1/8 teaspoon kosher salt; for table salt, use a pinch3 large eggs1/2 tablespoon vegetable oil; 3 large eggs; 1/2 tablespoon vegetable oil

Ingredients

2 serv.

4 slices white sandwich bread, crusts removed and lightly toasted
2 tablespoons (28g) unsalted butter, softened
Four 1/4-inch-thick slices Spam
2 tablespoons half-and-half
2 tablespoons (30ml) half-and-half 1 1/2 teaspoons potato or tapioca starch (see notes)
1/8 teaspoon kosher salt; for table salt, use a pinch3 large eggs1/2 tablespoon vegetable oil
3 large eggs
1/2 tablespoon vegetable oil

Instructions

Tap a step to mark it done

1 Using an offset spatula or butter knife, spread a thin layer of unsalted butter on one side of each piece of lightly toasted bread. Set aside.
2 In a medium nonstick or cast iron skillet set over medium-high heat, cook Spam until bottom is golden brown, about 2 minutes. Using chopsticks, tongs, or an offset spatula, flip and cook until second side is crisped and golden brown, about 2 minutes. Remove from heat and divide slices of Spam between 2 slices of bread and set aside. Using a paper towel, wipe skillet clean.
3 In a large bowl, whisk together half-and-half, potato starch, and salt until well combined. Add eggs and whisk until no traces of whites are visible and eggs are slightly frothy, about 1 minute. Add vegetable oil to the now-empty skillet and heat over medium-high heat until shimmering. Add egg mixture and, using a rubber spatula, fold and swirl the eggs until just set, 1 to 2 minutes. Remove from heat.
4 Top each Spam portion with eggs, close sandwiches with remaining bread slices, and serve immediately.