A gourmet breakfast sandwich meal for the price of a fast food breakfast.
1/2 cup (118g) water
3/4 cup (180g) milk
2 teaspoons (8g) instant yeast
2.5 cups (450g) all-purpose flour
2 teaspoons (7g) fine sea salt
1.5 tablespoons (18g) sugar
2 tablespoons (24g) vegetable oil
3 russet potatoes, peeled
1 teaspoon (4g) garlic powder *optional*
1.5 teaspoon (6g) salt
1.5 tablespoon (19g) all-purpose flour
1/2 cup(100g) sugar
4 cups (946ml) water
Sauce for Sandwich and Tots:
½ cup (110g) mayo
1 tablespoon (18g) dijon
2 cloves garlic grated
Salt and generous black pepper to taste
SPAM, ½” slices, lengthwise
Homemade English muffins, cut in half and toasted with butter on both sides
6 slices American cheese
Garlic mayo sauce
Combine water, milk, and heat to 95F. Then add yeast and sugar; mix until dissolved. Finally, add vegetable oil and reserve.
In a bowl of a stand mixer, add flour and salt; mix over medium-low, then slowly add your yeast mixture and mix for 3 - 5 minutes or until smooth.
Mix by hand for 3 minutes by picking it up and slapping it back into the bowl in a scooping motion—form it into a light ball and place it in a greased bowl. Cover with plastic wrap and let it rise for 1 hour or until double in size.
Punch down your dough, place it on a worked floured surface, and roll it into a ¾’ thick rough oval. Then, with a 3” biscuit cutter, cut as many circles as possible and place them on a baking sheet with at least ½” of space between them and dusted with fine cornmeal.
Cover with greased plastic wrap and proof for 30 minutes at room temperature. Heat a 12” cast iron skillet over medium-low heat for 2 minutes, then sprinkle cornmeal on the pan and add 3 muffins at a time, cover with a lid and cook for 4 minutes.
Remove the lid, flip and cook for 4 more minutes. Then, remove from the pan, cool completely, and repeat with the rest.
Place potatoes in a pot, cover with water, and season generously with salt. Bring to a boil over medium-high and cook for 15 minutes.
Remove potatoes and let them cool slightly until you can handle them with your hands; grate on the course side of a cheese grater and place in a large bowl.
Sprinkle garlic powder, salt, and flour; toss until all the potato threats get entirely coated—form 1.5” wide and ½” thick patties. Place in the freezer for 20 minutes.
Fill up a heavy bottom pot just over halfway with at least 2” inches of vegetable oil. Heat to 350F.
In batches, fry your tots for 3 - 4 minutes or until golden brown. Remove, place on a wired baking sheet, and season with salt while hot.
In a saucepan, add sugar, add a ¼ of your total water, and set over medium heat. Add the zest of one lemon, one orange, and one lime. Heat until the sugar is dissolved, cut the heat, and steep for 5 minutes.
Add the rest of your water to a large mixing bowl, followed by your simple citrus syrup, passing it through a fine mesh sieve. Then add the juice of the rest of the citrus (Strain to avoid pulp) and mix until combined.
Sauce for Sandwich and Tots:
In a medium mixing bowl, add all ingredients and mix until well combined.
Heat a saucepan over medium heat, lightly grease it with cooking spray, and once hot, add a SPAM slice, sear for 2 minutes, flip and sear the other side for another one to 2 minutes.
In a nonstick pan, heat over medium-low, and once hot, place a greased 3” cylinder, put it in the center; once hot, crack in 2 whole eggs and season with salt.
Add a splash of water to the pan and cover it with a lid or foil, and steam for 3 - 5 minutes or until the whites are cooked and browned, and the yolk is slightly runny.
Assembly.- Spread sauce on both sides of the toasted English muffin, followed by your seared SPAM, steamed eggs, one slice of American cheese lightly broiled or melt it with a kitchen torch and finally, top your sandwich. Enjoy with a side of your tots and your 412 lemonade over ice.