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SPAM® Benedict

Your taste buds have been waiting for this wakeup call: homemade hollandaise sauce, poached eggs and a sizzling slice of SPAM® Classic served on an English muffin.

Serving

Servings
4

Serving

Prep Time
10 mins

Serving

Cook Time
30 mins

Serving

Total Time
40 mins

Ingredients
  • 1 (12-ounce) can SPAM® Classic
  • 1 cup butter, melted
  • 4 egg yolks
  • 4 English muffins, split and toasted
  • 1/2 cup fresh spinach
  • 8 large eggs
  • 3 1/2 tablespoons lemon juice
  • 8 slices tomato
  • 1 tablespoon water
  • 1 teaspoon white vinegar
Directions
  1. To make the Hollandaise sauce, fill the bottom of double-boiler part-way with water; make sure water does not touch top pan.
  2. Bring the water to a simmer.
  3. In top of the double-boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.
  4. Add the butter to egg yolk mixture 1 or 2 tablespoons at a time, whisking constantly. If sauce becomes too thick, add 1 to 2 teaspoons hot water. Whisk until butter is incorporated.
  5. Whisk in salt, then remove from heat and cover.
  6. To poach the eggs, fill a large saucepan with 3 inches of water.
  7. Bring the water to a gentle simmer, then add vinegar.
  8. Carefully break the eggs into the simmering water, and cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in center, then remove the eggs with a slotted spoon and set on warm plate.
  9. Meanwhile, cut the SPAM® Classic into 4 (1/4-inch-thick) slices.
  10. In a medium skillet, heat SPAM® Classic over medium-high heat until lightly crisp.
  11. Place English muffins, cut-side-up, on serving plates.
  12. Top evenly with spinach, SPAM® Classic, tomato, and poached egg. Drizzle with Hollandaise sauce. Sprinkle with chives, if desired. Serve immediately.
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