Difficulty Medium
Cook Time 20 min
Heat None
A loaded breakfast sandwich that takes things up a notch with crispy spam, bacon, and a tangy herb mayo. It's got everything you want between two slices of buttery sourdough — perfect for when you're really hungry.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 slices sourdough bread 2 tablespoons butter, softened 1 teaspoon garlic powder 1/2 teaspoon dried herbs (Italian seasoning or parsley) 4 slices bacon 4 slices spam (about 1/2-inch thick) 4 large eggs 1 medium yellow onion, sliced 1/4 cup pickled red onions 1 large tomato, sliced 1 cup shredded lettuce 1/2 cup crumbled feta cheese 1/4 cup mayonnaise 2 tablespoons sour cream 1 tablespoon hot sauce 1/2 teaspoon dried thyme 1 tablespoon fresh parsley, chopped Directions 1 Mix together the softened butter, garlic powder, and dried herbs. Spread on both sides of the sourdough slices and toast in a skillet over medium heat until golden brown. Set aside. 2 In the same skillet, cook the bacon until crispy, then remove and drain on paper towels. Cook the spam slices in the bacon fat until browned and crispy on both sides, about 3-4 minutes per side. Remove and set aside. 3 Sauté the sliced yellow onion in the remaining fat until softened and caramelized, about 8-10 minutes. Push to the side and fry the eggs to your preferred doneness. 4 Make the sauce by mixing together mayonnaise, sour cream, hot sauce, thyme, and parsley in a small bowl. 5 Build the sandwiches: spread the herb mayo on the toasted bread, then layer with lettuce, tomato, sautéed onions, bacon, spam, fried egg, pickled red onions, and feta cheese. Top with the other slice of bread and serve immediately.
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