Scrapple and Eggs

Born in thrifty Pennsylvania Dutch kitchens, scrapple is a Mid-Atlantic breakfast icon of pork and cornmeal. Fried until a dark crust forms, then paired with eggs, it brings savory comfort to the skillet.

Serves 4 · 5 min prep · 15 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

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Ingredients

• 1 lb scrapple loafMeat
• 2 tbsp oil or butter for fryingDairy
• 4 eggsDairy
• for serving ketchup or apple butterPantry
• for serving toastBakery

Instructions

1. 1Slice scrapple about 1/2 inch thick.
2. 2Fry in a hot skillet until a dark crust forms on both sides.
3. 3Fry eggs to order.
4. 4Serve scrapple with eggs, toast, and ketchup or apple butter—Pennsylvania Dutch breakfast.