Hong Kong-Style Spam and Egg Sandwich

Ingredients

For 2 servings

• •4 slices white sandwich bread, crusts removed and lightly toasted
• •2 c. à soupe (28g) unsalted butter, softened
• •Four 1/4-inch-thick slices Spam
• •2 c. à soupe half-and-half
• •2 c. à soupe (30ml) half-and-half 1 1/2 teaspoons potato or tapioca starch (see notes)
• •1 /8 teaspoon kosher salt; for table salt, use a pinch3 large eggs1/2 tablespoon vegetable oil
• •3 large eggs
• •1 /2 tablespoon vegetable oil

Method

1. 1.Using an offset spatula or butter knife, spread a thin layer of unsalted butter on one side of each piece of lightly toasted bread. Set aside.
2. 2.In a medium nonstick or cast iron skillet set over medium-high heat, cook Spam until bottom is golden brown, about 2 minutes. Using chopsticks, tongs, or an offset spatula, flip and cook until second side is crisped and golden brown, about 2 minutes. Remove from heat and divide slices of Spam between 2 slices of bread and set aside. Using a paper towel, wipe skillet clean.
3. 3.In a large bowl, whisk together half-and-half, potato starch, and salt until well combined. Add eggs and whisk until no traces of whites are visible and eggs are slightly frothy, about 1 minute. Add vegetable oil to the now-empty skillet and heat over medium-high heat until shimmering. Add egg mixture and, using a rubber spatula, fold and swirl the eggs until just set, 1 to 2 minutes. Remove from heat.
4. 4.Top each Spam portion with eggs, close sandwiches with remaining bread slices, and serve immediately.