Spam and Egg in a Hole

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.