Hawaiian Loco Moco Benedict With Spam Hollandaise

I’m thrilled to share my take on Hawaiian Loco Moco Benedict with Spam hollandaise, a fun fusion born in 1940s Hilo that blends island comfort with creamy, savory flavors. I whisk egg yolks, lemon juice, garlic powder, and diced Spam into a silky sauce, then sauté onions and soy sauce for depth before topping poached eggs on rice. It’s got that perfect punch—stick around for tips and tweaks that’ll make your version unforgettable.

History

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Hawaiian Loco Moco originated in the 1940s in Hilo, Hawaii, as a simple, affordable comfort dish created by local teenagers, reflecting the islands’ multicultural influences from American, Asian, and Pacific Islander cuisines.

Regional variations, such as adding Spam—a nod to Hawaii’s World War II-era staple—or incorporating elements like hollandaise for a fusion twist, highlight the dish’s adaptability and significance in showcasing local ingenuity and resourcefulness.

Traditionally served as a hearty breakfast or casual meal in diners and family settings, Loco Moco is enjoyed year-round for its comforting qualities, often symbolizing everyday Hawaiian hospitality and community gatherings.

Ingredients

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• Egg yolks for the hollandaise sauce: 3 large egg yolks, whisked until they’re silky smooth.
• As they form the base of that rich, tangy topping, always a little finicky but worth the effort to avoid a lumpy mess like I might if I’m not paying attention.
• Lemon juice, to add that bright zing: About 2 tablespoons of fresh lemon juice, squeezed straight from the fruit.
• Because it cuts through the richness and keeps things balanced, almost like a secret weapon in your kitchen arsenal.
• And hey, we can’t forget that garlic powder you mentioned: 1 tablespoon of garlic powder, sprinkled in for that bold, aromatic kick that elevates every bite.
• Making you pause and think, is there anything garlic can’t improve?
• Onions, for a bit of crunch and sweetness: 1 medium onion, diced fine, sautéed until they’re soft and golden.
• As they add layers of flavor that sneak in and make the dish feel homemade, even on a rushed weeknight.
• Soy sauce, the umami booster: 2 tablespoons of soy sauce, for that salty depth that ties it all together.
• Because in Hawaiian cooking, it’s like that friend who shows up and instantly makes the party better.
• Green onions, for a fresh garnish: A handful of chopped green onions, sprinkled on top for color and a mild bite.
• As they bring a pop of green that says, hey, this isn’t just comfort food—it’s got style too.
• Finally, a dash of black pepper and salt: To taste, of course.
• Because every cook has their own rhythm with seasoning, keeping things simple yet effective, wondering if I’ve gone overboard again with the pepper grinder.

Cooking Steps

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Let’s delve into making this Hawaiian Loco Moco Benedict with Spam Hollandaise, where simple ingredients come together for a comforting twist on a classic.

First off, start by preparing the hollandaise sauce, as it’s the star that brings everything to life.

You’ll need 3 large egg yolks, whisked until smooth, then gently heat them in a double boiler or a heatproof bowl over simmering water—keep stirring to avoid those pesky lumps that can sneak up if you’re not careful, almost like they’re playing hide-and-seek.

Once the yolks thicken, mix in 2 tablespoons of fresh lemon juice for that bright zing, 1 tablespoon of garlic powder for a bold punch, and finely chopped Spam—say, about 1/2 cup diced—to infuse that salty, savory edge, wondering all the while if this sauce might just be the best part of the meal.

Next, turn your attention to the base and toppings to build those layers of flavor.

Sauté 1 medium onion, diced, in a pan with a bit of oil until it’s soft and golden, then stir in 2 tablespoons of soy sauce for that umami depth that ties it all together, like a secret ingredient whispering “more, please.”

Cook your choice of protein—maybe a beef patty or more Spam—until it’s nicely browned, and poach a few eggs to top it off, aiming for that perfect runny yolk.

Assemble everything on a bed of rice or toasted English muffins, drizzle on that Spam hollandaise, and sprinkle with a handful of chopped green onions for a fresh crunch, plus a dash of black pepper and salt to taste, because who doesn’t pause to question if they’ve seasoned just right.

Finally, plate it up and enjoy the harmony of flavors, where each bite feels like a little adventure.

You might find yourself adding a touch more of anything, like pondering if the garlic powder could use a friend, but that’s the fun of home cooking—it’s all about that personal rhythm.

Tips and Variations

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If you’re tweaking this Hawaiian Loco Moco Benedict with Spam Hollandaise, start by playing with that garlic powder—maybe bump it up to 1.5 tablespoons if you crave a bolder kick, or tone it down to just a teaspoon for a milder vibe, wondering all the while if your taste buds will thank you or play hard to get.

For variations, swap the Spam in the hollandaise for crispy bacon bits or even crumbled tofu to keep it vegetarian, adding a splash more lemon juice to brighten things up, because who doesn’t ponder if that extra zing might turn a simple breakfast into a flavor fireworks show.

And hey, if your hollandaise decides to act up and get lumpy, like it’s got a mind of its own, just whisk in a bit more warm water slowly, turning what could be a kitchen mishap into your own clever win.

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