Spam and Egg in a Hole is a quick Asian-American breakfast combining sliced canned luncheon meat with holes filled with seasoned eggs, green onions, and fish sauce, then pan-fried until golden. It's a savory, protein-packed meal ready in under 15 minutes.
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In a medium mixing bowl, crack the eggs.
Add the chopped green onions and fish sauce to the eggs.
Whisk the mixture vigorously until well combined.
Slice the luncheon meat into thick slices, about 1/2-inch thick.
Using a small circular cutter or a medicine cup, cut two holes out of each slice of luncheon meat. Set the circular cutouts aside.
Finely dice the leftover pieces of luncheon meat from the cutouts.
Add the diced luncheon meat to the egg mixture and stir to combine.
Spray a non-stick skillet with cooking spray and heat over medium-high heat.
Place the luncheon meat slices with holes and the circular cutouts into the hot pan.
Carefully pour the egg mixture into the holes of the luncheon meat slices, filling them about halfway to avoid overflowing.
Cover the pan with a lid and cook for a minute or two, until the eggs are almost set.
Flip the luncheon meat and egg slices to cook the other side until golden brown.
Pour the remaining egg mixture into the pan to make a scramble and cook to your desired doneness.
Remove everything from the pan and serve immediately.
Store cooled leftovers in an airtight container for up to 2 days; reheat gently in a skillet over medium-low heat until warmed through.
Yes. Any sliced canned luncheon meat works—try lower-sodium varieties or other brands. Thickness matters more than the exact product; aim for about 1/4-inch slices so eggs cook through.
Fish sauce adds umami depth. Substitute with soy sauce (same amount) or omit it entirely; add a pinch of salt to the egg mixture instead.
Cook over medium heat until the egg whites are set and opaque (2-3 minutes per side). The yolk can stay soft if you prefer; pierce it to check.
Not recommended—the eggs are best served fresh and warm. Prep ingredients the night before and cook to order for best texture.
Yes, scale all ingredients proportionally. You may need to work in batches to avoid overcrowding the pan; keep finished portions warm while cooking the rest.
