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Ingredients
- 1 (12 oz.) can luncheon meat
- 3 Tbsp. fat
- 3 slightly beaten eggs
- 1 (1 lb.) can golden cream-style corn
- 1/4 tsp. salt
- dash of pepper
Method
- Cut luncheon meat in julienne strips and brown in the fat. Combine all other ingredients and add to meat.
- Cook over low heat, stirring occasionally, until the eggs are just set.
- Serve at once.
- Serves 6.