Tropical Scrambled Eggs with Spam

Creamy coconut milk gives these tropical scrambled eggs a soft, rich texture, while crispy Spam adds the perfect savory balance. With a couple of unexpected ingredients, this Hawaiian-inspired eggs-and-Spam breakfast is quick, comforting, and full of flavor.

My son Zack has been upping his cooking game lately, and he has a natural talent for combining flavors and creating delicious, unique dishes. He's guest-posting one of his recent favorites, which I think is a fun addition to my brunch and breakfast recipe collection.

Ingredient Notes

• eggs - If possible, for the best flavor and texture, I recommend using pasture-raised eggs — they're an ethical choice, too.
• Spam - Spam is a canned, pre-cooked blend of ground pork shoulder and ham. In Hawaii, Spam is a super popular comfort food that locals love - it's more popular there than anywhere else. For more about Spam and its connection to Hawaii, "Hawaiian Spam Musubi: A Cultural Food Icon" is a great article.
• coconut milk - Full-fat coconut milk is used in this recipe, which adds richness to the eggs. If you prefer, you can use light coconut milk. (It will still be rich and creamy, just a bit lighter.)
• dates - Medjool dates are my favorite - they are large and have a soft texture and caramel/toffee-like flavor. (They are so good in the Date Butter recipe!) You can use other varieties if you'd like to, and they can be purchased pitted, which saves a bit of time.
• banana - Use a ripe but not overripe banana.
• honey - Use your favorite.
• lime juice - The tangy lime flavor is a delightful contrast to the sweet and savory flavors in the eggs.
• paprika - This recipe calls for sweet paprika, but smoked paprika is also a great choice.

Making Tropical Scrambled Eggs with Spam

- In a tiny bowl, mix the lime juice with the honey and paprika. (If the honey is too thick to incorporate, warm it slightly first.) Set aside.

- Preheat a small nonstick skillet (approx. 10 inch), and when it's very hot, add the Spam slices, and brown each side. This should take 1 to 2 minutes. Dice and set aside - you should have about ⅓ cup. Do not wash the skillet.

- Add the eggs to a mixing bowl and whisk to blend. Then add the coconut milk, mashed banana, and salt. Whisk until smooth. Now stir in the diced, crisped Spam and diced dates.

- If the nonstick skillet where you browned the spam doesn't have much fat from the Spam, add olive oil.

- Place it over medium heat, then slowly pour in the egg mixture. Wait a few seconds, then with a wooden deglazing spatula, gently move/fold the edges toward the center until soft curds form. Remove the skillet from the heat as soon as you no longer see runny areas. (This should only take a few minutes.)

- Drizzle the sauce over everything, or each portion individually, and serve.

Variations

• Spam alternatives. You can also make this egg breakfast with bacon or sausage.
• Other dried fruits. The tropical eggs are also delicious with dried apricots or golden raisins.
• Omit the fruit. You can make the eggs with spam without dried fruit, or use sautéed mushrooms instead.
• Vegetarian version - Omit the Spam and use a good soyrizo instead.

Serving Suggestions

This recipe serves two if it's all that's being served - it's super satisfying on its own, and is especially good over coconut rice. If you're adding to a brunch spread, it should serve about four. Below are some delicious ideas of what to serve it with for brunch:

• Coconut Flour Banana Pancakes
• Ancho Potatoes
• Waffles with Nutella
• Cappuccino Muffins
• Cheddar Waffles
• Grapefruit Brûlée
• Strawberry Frangipane Toast

Making it Ahead

You can prep the Spam, dates and the sauce up to a few hours ahead, but the eggs should be cook just before serving.

More Must-Try Egg Breakfast Recipes

We hope you love it as much as our family does!