SPAM® Benedict

SPAM® Benedict

You know who Benedict Arnold was? Some guy who betrayed our country. You know who a SPAM® Benedict Arnold is? Some guy who takes your buttery, toasted SPAM® Benedict English muffins.

Submitted by SPAM® fan

30 min 4 servings 10 ingredients


  • 1 cup butter, melted
  • 1 12-ounce can SPAM® Classic
  • 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


  • 1.To make Hollandaise sauce, fill bottom of double-boiler part-way with water; make sure water does not touch top pan. Bring water to a simmer. In top of double-boiler, whisk together egg yolks, lemon juice and 1 tablespoon water.
  • 2.Add 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. Whisk in salt; remove from heat. Cover pan.
  • 3.To poach eggs, fill large saucepan with 3 inches water. Bring to a gentle simmer; add vinegar. Carefully break eggs into simmering water; cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in center. Remove eggs from water with slotted spoon; set on warm plate.
  • 4.Meanwhile, cut SPAM® Classic into 4 (1/4-inch-thick) slices. In medium skillet, heat SPAM® over medium-high heat until lightly crisp.
  • 5.Place English muffins, cut-side-up, on serving plates. Top evenly with spinach, SPAM®, tomato and poached egg. Drizzle with Hollandaise sauce. Sprinkle with chives, if desired. Serve immediately.

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