Rye Toast with Spiced Apple Butter and Soft Scrambled Eggs

Buttered rye toast carries soft scrambled eggs and a thick apple butter simmered with cider, cinnamon, and cloves. It echoes Copper Until the Apples Break, when mid-century Pennsylvania kettles boiled surplus fruit into dark velvet sweetness.

Serves 4

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Ingredients

• 3 pounds tart apples
• 2 cups apple cider
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 8 slices rye bread
• 8 large eggs
• 1/4 cup whole milk
• 3 tbsp butter
• 1/2 tsp salt

Instructions

1. 1Peel core and chop the apples then place them in a heavy copper or enameled pot with the cider.
2. 2Bring to a simmer over medium heat then reduce to low and cook uncovered for 30 minutes stirring occasionally until the apples are completely soft.
3. 3Stir in the brown sugar cinnamon and cloves then continue to cook on low for another 15 minutes until the mixture is thick and dark.
4. 4Mash or puree the apple butter to desired smoothness and set aside to cool slightly.
5. 5Whisk the eggs with the milk and salt in a bowl.
6. 6Melt the butter in a skillet over low heat add the eggs and cook gently stirring often until just set.
7. 7Toast the rye bread then spread each slice generously with the warm apple butter and serve alongside the soft scrambled eggs.