Luncheon Meat and Egg Sandwich
Luncheon Meat and Egg Sandwich
Ingredients
- 12 ounces luncheon meat, cut into 1/4-inch slices
- 4 large eggs
- 1 tablespoon milk
- 2 tablespoons butter, divided
- 8 slices white bread
- 4 American cheese slices
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Add the luncheon meat slices and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Remove from the skillet and set aside on a plate.
⏱️ 6 min
- 3
Add the remaining 1 tablespoon of butter to the same skillet. Pour the egg mixture into the skillet. Cook, stirring occasionally, until the eggs are set but still slightly moist, about 3-4 minutes. Remove from heat.
⏱️ 4 min
- 4
To assemble the sandwiches, spread mayonnaise evenly on one side of each slice of bread. Place 4 slices of bread, mayonnaise-side up, on a clean surface. Top each with a slice of American cheese.
⏱️ 2 min
- 5
Divide the cooked scrambled eggs evenly among the cheese-topped bread slices. Then, place 3 slices of cooked luncheon meat on top of the eggs on each sandwich. Top with the remaining bread slices, mayonnaise-side down.
⏱️ 1 min
- 6
Serve immediately. For a warmer sandwich, you can lightly toast the assembled sandwiches in a clean skillet for 1-2 minutes per side after assembly.
Kitchen Tools
Nutrition Facts (per serving)
Luncheon Meat and Egg Sandwich
- 12 ounces luncheon meat, cut into 1/4-inch slices
- 4 large eggs
- 1 tablespoon milk
- 2 tablespoons butter, divided
- 8 slices white bread
- 4 American cheese slices
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Add the luncheon meat slices and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Remove from the skillet and set aside on a plate.
⏱️ 6 min - 3
Add the remaining 1 tablespoon of butter to the same skillet. Pour the egg mixture into the skillet. Cook, stirring occasionally, until the eggs are set but still slightly moist, about 3-4 minutes. Remove from heat.
⏱️ 4 min - 4
To assemble the sandwiches, spread mayonnaise evenly on one side of each slice of bread. Place 4 slices of bread, mayonnaise-side up, on a clean surface. Top each with a slice of American cheese.
⏱️ 2 min - 5
Divide the cooked scrambled eggs evenly among the cheese-topped bread slices. Then, place 3 slices of cooked luncheon meat on top of the eggs on each sandwich. Top with the remaining bread slices, mayonnaise-side down.
⏱️ 1 min - 6
Serve immediately. For a warmer sandwich, you can lightly toast the assembled sandwiches in a clean skillet for 1-2 minutes per side after assembly.