I know today’s recipe doesn’t exactly scream Mother’s Day but it’s so darn cute and tasty that I thought I’d share it anyway. Plus it’s so easy to put together and it’s finger food! That being said, this is a scrumptious starter for any brunch, even a Mother’s Day’s brunch.
The spicy garlic aioli was inspired by the lovely Nami over at Just One Cookbook. She has a recipe on Spicy Mayo and I thought this would be a tasty condiment for this slider. Leftover aioli would be an AWESOME dipper for fries!!! Happy Mother’s Day to all you Moms out there!
- 6 dinner rolls (I used Hawaiian sweet rolls)
- 3 slices of Spam, cut about 1″ thick then halved
- olive oil for cooking
- 6 quail eggs
Spicy Garlic Aioli:
- 1 cup of mayonnaise
- 1 tablespoon of Sriracha
- 1 clove of garlic, grated
- juice from 1/2 a lime
Split the dinner rolls in half horizontally and set them aside.
In medium skillet over medium high heat, drizzle a little olive oil and add Spam. Brown both sides, about 2-3 minutes each side. Remove from heat and place each Spam slices on the bottom half of each roll. In the same skillet over medium low heat, gently crack the quail egg into the pan (you might want to crack it into a small bowl first in case any shells fall in the egg). Cook until the egg whites are set and brown around the edges, about 1-2 minutes. Remove from heat and place each egg on top of the each Spam slices.
For the aioli: Combine mayonnaise, Sriracha, garlic and lime juice. Stir to combine.
Slather the aioli on the top half of the bun and place it on top of the egg and serve.