Caramelized Spam Benedict

Close up of two Hawaiian eggs benedict on a plate

Elevate your Sunday brunch with this Caramelized Spam Benedict recipe. This dish features a sweet soy caramel glazed spam, a soft poached egg topped with a spicy sriracha hollandaise that sits on top of a sweet toasted Hawaiian bun.

Course Breakfast

Cuisine Asian Fusion

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Calories 1282kcal

Author Megan

Ingredients

Caramelized Spam

6 oz Spam about 1/2 a can
2 ½ teaspoon soy sauce
2 tablespoon granulated sugar
¼ cup water

To Serve

4 large eggs
2 tablespoon distilled white vinegar
Hawaiian Buns toasted
Chives or green onions sliced for garnish

Sriracha Hollandaise

1 ½ sticks 6 oz, unsalted butter
3 large egg yolks
1 tablespoon Sriracha
1 tablespoon lemon juice freshly squeezed
¼ teaspoon salt
1 tablespoon milk optional

Instructions

Caramelize the Spam

Cook the Spam. Slice the Spam into 1/4 inch slices. Using a medium pan on medium heat, cook the spam until browned and crispy on the edges tossing every 2 minutes. Around 4-5 minutes.
Make sauce. Mix soy sauce and water into a small bowl. Sprinkle the sugar evenly over the spam and flip the spam to evenly coat. Then pour in the soy sauce mixture. Swirl the sauce and flip the spam to evenly distribute. Then let the spam simmer until nearly dissolved around 4-5 minutes. Flip the spam slices every few minutes.

Poach the Eggs

Prepare the eggs. Crack the egg over a fine-mesh sieve over a bowl. Swirl the egg in the sieve until all the watery liquid in the egg whites has been removed. Then, place the egg in a small bowl or ramekin.
Cook the eggs. In a medium/large saucepan, fill halfway with water and add the distilled white vinegar. Bring the water to a boil. Crack the eggs individually in small bowls. Place the oxo egg poacher in and carefully drop the eggs into the poacher. Cook for 2-3 minutes.
Dry the eggs. Remove the eggs with a slotted spoon and lay them on a paper towel to absorb the excess water.

Sriracha Hollandaise

Melt the butter. In a small saucepan, melt the butter over medium heat. Set aside to allow the butter to cool 45 seconds- 1 minute.
Blend the ingredients together. Place egg yolks, lemon juice, sriracha, and salt in the blender. Blend for a few seconds to combine.
Slowly pour in the butter. With the blender on, slowly pour the butter in a thin stream into the eggs and continue blending for about 45 seconds. The sauce should be thick, creamy, smooth, and orange. If the texture is too thick, blend in warm milk 1 teaspoon at a time. It should be thick but pourable so it will coat the eggs but not transparent.

Assembly

Toast the Hawaiian buns. Slice and toast the Hawaiian buns in the oven at 350 F until lightly toasted. About 3-5 minutes.
Assemble. Layer the caramelized Spam and poached eggs on top of the buns. Gently pour the hollandaise sauce over the egg. Sprinkle with some chopped chives or green onion and enjoy!

Notes

Caramelize the spam slowly. It’s very important that you brown the spam on medium-high heat first. It renders some fat and makes a very crispy crust. Then you will use some sugar and soy sauce mixed with water to braise and make that beautiful caramelized flavor over the Spam. You will end up with a dark brown caramelized surface that is glossy and delicious.

Buy fresh eggs! Fresh eggs have firmer whites and will hold their spherical shape better.
Cook time for the eggs will vary. This depends on how runny you like your eggs to be poached. I like to stay on the runnier side therefore, I pluck my eggs out of the water right at 3 minutes. If you want a less runny egg, I suggest you cook them for 4 minutes. You will be able to tell the doneness of the egg by how wobbly it is when you take the egg out of the water.
SLOWLY pour in the hot butter. When I say slowly, I mean drip by drip one tablespoon at a time. This prevents the eggs from turning into scrambled eggs in the beginning. You can increase the speed of the butter halfway through but be sure to blend the butter really slowly in the beginning. This process should take about 5 minutes.
Keep the blender on when mixing butter. The constant mixing will break up the butter into tiny drops that will be surrounded by the emulsifying agents (egg yolks). The constant mixing will prevent the butter from globbing together and will produce that creamy finish.
Storage Instructions: These eggs are best eaten immediately. But you can store the poached eggs that have not been topped in hollandaise sauce in an ice water bath and stored in the fridge for 4-5 days. When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).
- You can store the spam in an airtight container for up to 1 week.
- You can store the hollandaise sauce in an airtight container for up to 2 days. To reheat the hollandaise sauce, place the sauce in a heat-proof bowl and microwave in 5-second increments until just warm whisking in between increments.

Nutrition