Scrapple & Egg Recipe

Prepare ingredients

Remove the scrapple from packaging and, if not already pre-sliced, cut into 1/3- to 1/2-inch thick slices. Crack the eggs into a medium bowl, add the milk, a pinch (about 1/4 tsp) of the salt and about 1/4 tsp of the pepper, and whisk until combined. If using Worcestershire or hot sauce, stir them into the egg mixture now.

Pan and fat

Place a large nonstick or cast-iron skillet over medium heat. Add the butter and neutral oil. The oil raises the smoke point and helps prevent the butter from burning. Heat until butter is foamy and the pan is hot but not smoking (about 1–2 minutes).

Fry the scrapple

Add the scrapple slices in a single layer (work in batches if necessary). Cook undisturbed for 3–4 minutes until the bottom is deep golden brown and crisp. Flip and cook the other side 2–3 minutes until both sides are well browned and heated through. Transfer the cooked slices to a warm plate and tent with foil to keep warm while you cook the eggs.

Season and reduce heat

If the pan is dry, add a small knob of butter (about 1/2 tbs) to the skillet and reduce heat to medium-low to cook the eggs without burning the butter or scrapple.

Cook the eggs (scrambled method)

Pour the whisked eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set, then gently push the eggs from the edges toward the center with a spatula, repeating until mostly set but still slightly creamy (about 1–2 minutes). Season with the remaining salt and pepper to taste. If you prefer firmer eggs, cook an additional 30–60 seconds.

Alternate: Sunny-side or over-easy eggs

If you prefer whole fried eggs instead of scrambled: after frying scrapple and reducing heat, add a bit more butter if needed and crack 4 eggs into the pan. For sunny-side, cook over medium-low for 3–4 minutes until whites are set but yolks still runny. For over-easy, cook until whites set, flip gently, and cook 15–30 seconds more for a runny yolk or longer for a firmer yolk.

Finish and garnish

Return the scrapple briefly to the pan for 15–30 seconds if needed to re-crisp while the eggs finish. Plate 2 slices of scrapple per person and top with the eggs (scrambled or fried). Sprinkle with chopped chives or parsley if using. Serve with maple syrup or ketchup on the side and additional hot sauce if desired.

Serve

Serve immediately while scrapple is crisp and eggs are hot. Leftover scrapple can be refrigerated and reheated in a skillet for best texture.