Serving Suggestion

SPAM® Sriracha Benedict

After one bite, this breakfast classic will have your taste buds asking for seconds … and thirds.


  • 4 egg yolks
  • 3 1/2 tbsp lemon juice
  • 1 tbsp water
  • 1 cup butter, melted
  • Salt to taste
  • 1 tbsp sriracha sauce
  • 1 tsp white vinegar
  • 8 large eggs
  • 1 (340g) can SPAM® Classic, cut into 8 slices
  • 4 English muffins, split and toasted
  • 1 avocado, sliced
  • 8 slices tomato
  • Chopped fresh cilantro, if desired
  • Red pepper, if desired


  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
  2. In top of the double-boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.
  3. 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.
  4. Whisk in salt, and sriracha; remove from heat and cover.
  5. To poach eggs, fill large saucepan with 3 inches of water.
  6. Bring water to a gentle simmer, add vinegar.
  7. Carefully break 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.
  8. In a medium skillet, cook SPAM® Classic over medium-high heat 3 to 4 minutes or until lightly crisp.
  9. Place English muffins, cut-side-up, on serving plates.
  10. Top evenly with avocado, tomato, SPAM® Classic, and poached egg. Drizzle with Hollandaise sauce. Sprinkle with cilantro and red pepper, if desired. Serve immediately.

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