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Spam and Egg Sandwiches #spam #egg #sandwich #eggsandwich #chilisauce #breakfast #breakfastrecipe #lunch #easyrecipe | The Missing Lokness

Spam and Egg Sandwiches

Course Breakfast, Lunch
Cuisine American, Fusion
Keyword breakfast sandwich, easy recipe, egg sandwiches, spam and egg, spam sandwiches
Servings 2 people
Author Lokness


  • 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.


  1. 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. 
  2. Unused spam can last for a week in the fridge. Great for fried rice, instant ramen or more sandwiches. 
  3. 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.