Spam-Egg Delight Becomes A Family Tradition

Some recipes are passed from one generation to another. Nine years ago, Barbara Schulte, of Springdale, Wash., gave her favorite Spam recipe to her son, Don Briggs, who cooked it for his wife, Annette. It’s now a Briggs family tradition.

“I tried it for my family a long time ago,” says Annette Briggs, who has two children, David and Crystal. “My kids are real picky, but they ate it right up.”

Briggs remembers when her husband first made the recipe for her. He added a sauce to the original recipe, the real secret to this delightful meal. The mustard/ vinegar/brown sugar combination adds a zing you’ll enjoy. Put soy sauce on the table for those wanting a little more flavor.

You can change the flavor by adding green pepper or onion, says Briggs, who likes to serve a fruit salad with this meal.

Consider using the reduced fat version of Spam to help the fat count. Boost the fiber content by adding whole grain rolls with the fruit salad. Substitute leftover white or brown rice for the instant rice.

Spam-Egg Delight is also a good brunch choice on a leisure Sunday morning.

Let’s eat, everybody!

Spam-Egg Delight

From Annette Briggs, Airway Heights

Sauce (optional): 1 teaspoon dry mustard, 1 teaspoon vinegar, 2 tablespoons brown sugar

1 tablespoon butter or margarine

1 (12-ounce) can low-fat Spam, cut in small cubes

6-8 eggs, slightly beaten

1-2 cups cooked instant rice

Soy sauce

Mix sauce ingredients in small bowl.

In large frying pan melt butter or margarine. Add Spam, eggs, and optional sauce. Cook until eggs are almost set. Add rice; cook until eggs look dry. Serve with soy sauce.

Yield: 8 servings.

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