Scrapple Scramble Recipe

Prepare scrapple

Cut the cornmeal-based pork scrapple into 1-inch cubes if not already cubed. Pat lightly with paper towel to remove excess surface moisture.

Brown scrapple

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Once butter foams and begins to brown lightly, add the scrapple cubes in a single layer, leaving small gaps between pieces. Let cook undisturbed 2–3 minutes until the bottoms develop a deep golden crust. Stir or flip and continue browning another 2–3 minutes so most sides have color. Total browning time should be 4–6 minutes. Reduce heat to medium-low and push scrapple to one side of the pan.

Mix eggs

While scrapple browns, crack 6 large eggs into a bowl. Add 3 tablespoons whole milk, 1/2 teaspoon kosher salt (part of the 3 tsp total), and 1/4 teaspoon freshly ground black pepper (part of the 1 tsp total). Whisk until homogenous and slightly frothy.

Scramble eggs with scrapple

Add the egg mixture to the empty side of the skillet. Let eggs sit 10–15 seconds, then gently stir and fold them toward the scrapple so curds form and incorporate the cubes. Continue stirring occasionally, allowing eggs to set but remain moist, 2–3 minutes. Season with the remaining 2.5 teaspoons kosher salt and 3/4 teaspoon black pepper gradually as you taste — total salt and pepper across the dish should be about 3 tsp and 1 tsp respectively. Cook until eggs are soft-cooked but not dry, about 30–60 seconds more. Remove from heat and fold in 1 tablespoon thinly sliced chives if using. Transfer to a warmed plate and tent with foil.

While scrapple cooks, prepare the tomato salad. Slice the ripe tomato into 1/2-inch wedges and arrange in a small bowl or on the plate beside the scrapple scramble. Drizzle with 1 teaspoon extra-virgin olive oil and 1 teaspoon sherry or red wine vinegar. Sprinkle 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper evenly over the tomato. Toss gently to coat, then scatter 1 tablespoon chiffonaded basil or parsley on top if using. Let sit 1–2 minutes to macerate lightly before serving.

Warm the two sourdough biscuits in a 350°F (175°C) oven for 5–8 minutes or microwave for 20–30 seconds until hot. Split and spread 1 teaspoon unsalted butter on each if desired.

Plate by placing a generous portion of scrapple scramble center or to one side of the plate, arrange tomato wedges beside it, and place two warm biscuits on the plate. Garnish the scramble with an extra sprinkle of chives and a crack of black pepper. Serve immediately.