|Spam and Eggs with Maple Chile Syrup
It's that time of the month for Pass the Cook Book Club! This month's three recipes were chosen from Seoultown Kitchen by Debbie Lee-- rib eye kabobs, chicken wings, and spam and eggs. Though I was leaning towards the kabobs, I made the spam and eggs recipe. It was the only recipe that I had all the ingredients for and was so fast to make.
Spam is one of those foods that can elicit some very strong reactions. Some people absolutely love it while others are disgusted by it. I'm probably more middle of the road on this one... I love spam in certain meals that my family makes (which have yet to make it on the blog but they will at some point!), but I am not one to go seek it out otherwise.
My dad was born in Hawaii and spam and eggs is a traditional Hawaiian breakfast, so I've definitely had my share of spam and eggs! This is a twist on the traditional fried spam and eggs that my dad used to make for us while growing up. I must say that this is a great change from having ketchup drizzled on top because I never cared for ketchup on my spam and eggs. The meal, instead, is drizzled with a maple chile sauce that gives a little sweetness to an otherwise salty meal.
I only have two recommendations for this meal: 1) use real Spam, don't do the generic stuff (just trust me... I will not give TMI on this one) and 2) don't drizzle too much of the syrup over the meal because it will overpower it.
If you're interested in learning more about the Pass the Cook Book Club, click the link or the banner below! I'm already looking forward to next month!
Spam and Eggs with Maple Chile Syrup
from Seoultown Kitchen by Debbie Lee
2 Tbs. vegetable oil
Sea salt and black pepper, to taste
1 can Spam, sliced into 1/4in pieces (about 8 slices)
4 c. cooked white rice, hot
2 Tbs. sesame seeds, roasted and salted, for garnish
Chile Maple Syrup: (makes about 1/2 c.)
1/2 c. pure maple syrup
2 Tbs. finely ground chile powder
1/2 tsp. cinnamon
1 tsp. smoked paprika
First, make the chile maple syrup. In a small saucepan over medium heat, combine the maple syrup, chile powder, cinnamon, and smoked paprika. Bring to a low simmer and cook for about 10min to allow the flavors to melt. Remove from the heat and cover the pot with aluminum foil to keep warm.
Heat a large nonstick skillet over medium-low heat. Add the vegetable oil and warm for 1 minute. Crack all the 8 eggs into the skillet and cook sunny-side up for 4 to 5 minutes Season with salt and pepper (I made my eggs over-easy).
Heat another large nonstick skillet over medium-high heat. Add the spam slices and brown on each side for 2 to 3 minutes, or until they can attain a nice crust. Remove from the heat. (For this step, I browned the spam on both sides first. Then I made the eggs while the spam cooled-- that way I didn't have to use another pan!)
To assemble, place 1 cup of the hot rice on a middle of a serving plate. Top with 2 fried eggs and 2 slices of spam. Drizzle the chile maple syrup, sprinkle with sesame seeds and serve immediately. (I also sprinkled chopped green onions on the top as well. Also, make sure you don't add too much maple chile syrup because it will over-power the flavors of the eggs and spam.)
Makes 4 servings