Scrapple and Eggs
A Delaware and Pennsylvania Dutch Country tradition dating back to the 1800s. Scrapple - a savory cornmeal mush made with pork - is sliced and pan-fried until crispy outside and creamy inside, served alongside perfectly cooked eggs. This is how mornings have started in the Mid-Atlantic for generations.
Equipment Needed
Instructions
Slice the scrapple: Remove scrapple from packaging and slice into 1/4 to 1/2 inch thick slices. Thinner slices get crispier, while thicker ones stay creamier inside. Let slices come to room temperature for easier handling.
Optional flour dredge: For extra crispy scrapple, lightly dredge each slice in flour, shaking off excess. This creates a crunchier crust. Traditionalists often skip this step.
Heat the skillet: Melt butter or bacon fat in a cast iron skillet over medium heat. The fat should shimmer but not smoke. Cast iron provides the best crust.
Fry the scrapple: Carefully place scrapple slices in the hot pan. Don't overcrowd - work in batches if needed. Cook undisturbed for 4-5 minutes until deep golden brown and crispy on the bottom.
Flip carefully: Scrapple is delicate when hot. Use a thin spatula to gently flip each slice. Cook another 3-4 minutes until the second side is equally crispy. The inside should remain soft.
Drain and keep warm: Transfer crispy scrapple to a paper towel-lined plate. Keep warm in a 200°F oven while cooking the eggs.
Fry the eggs: In a non-stick pan, melt butter over medium heat. Crack eggs into the pan, being careful not to break the yolks. Cook sunny-side up or over-easy, 3-4 minutes. Season with salt and pepper.
Make the toast: While eggs cook, toast bread until golden. Butter generously while still hot.
Plate and serve: Arrange crispy scrapple slices on plates with eggs alongside. Serve with warm maple syrup for drizzling (the traditional Delaware way), toast, and your choice of ketchup or apple butter on the side.
💡 Pro Tips & Variations
- Choose quality scrapple: Delaware locals swear by RAPA Scrapple or Hughes brand. The best scrapple has a good balance of meat and cornmeal.
- Don't move it: Let scrapple cook undisturbed to develop that crucial crispy crust. Moving it too early causes it to fall apart.
- Thickness matters: Thin slices (1/4") get super crispy throughout. Thicker slices (1/2") have a creamy center with crispy edges - both are traditional.
- Maple syrup tradition: In Delaware and Pennsylvania Dutch country, scrapple is often served with maple syrup - the sweet-savory combination is essential.
- Apple butter option: Some families serve scrapple with apple butter instead of or alongside maple syrup.
- Make a sandwich: Layer crispy scrapple, fried egg, and cheese on toast for the ultimate Delaware breakfast sandwich.