Crisp scrapple slices with fried eggs and buttered toast points

Scrapple and Eggs Skillet

Name: Scrapple and Eggs Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb scrapple loaf; 8 large eggs; 8 slices white bread; 3 tbsp vegetable oil; 1/2 tsp black pepper; 4 tbsp unsalted butter; 1/2 cup apple butter; 1/4 cup maple syrup

Crisp Pennsylvania scrapple slices with fried eggs and toast points.

Prep: 10 min
Cook: 25 min
Serves 8
Difficulty: easy

Mid-Atlantic scrapple crisped in cast iron with eggs on top. Regional hall classic for crews who grew up on it.

629Cal

20gProtein

35gCarbs

47gFat

Ingredients

2 lb scrapple loaf
8 large eggs
8 slices white bread
3 tbsp vegetable oil
1/2 tsp black pepper
4 tbsp unsalted butter
1/2 cup apple butter
1/4 cup maple syrup

Instructions

Slice scrapple cold: Cut scrapple into 1/2-inch slices while still cold from the fridge—warm scrapple crumbles when sliced. Pat slices dry with paper towels to reduce splatter.
Fry scrapple crisp: Heat oil in a large cast iron over medium. Fry scrapple slices without crowding 4 minutes per side until a deep brown crust forms and centers are creamy. Hold warm on a rack.
Toast the bread: Butter toast triangles and griddle until golden on both sides, about 2 minutes per side. Keep crisp on a warm tray.
Fry the eggs: Wipe excess scrapple oil from the pan if needed. Fry eggs in butter over medium until whites are fully set (165°F) and yolks are runny or jammy to preference.
Plate and serve: Serve two scrapple slices per plate with a fried egg on top and toast points on the side. Offer apple butter or maple syrup for crew who like the sweet-savory combo.

Station workflow

Chill scrapple until slicing—warm loaves fall apart on the cutting board.
Fry in batches so slices crisp instead of steaming in overcrowded pans.
Hold scrapple on a rack, not paper towels, so the crust stays audible.

Cleanup

Scrapple spatters aggressively—wipe stovetop immediately after frying.
Soak cast iron with hot water while warm; scrapple crumbs glue fast once cooled.

Leftovers

Reheat scrapple on a griddle over medium until crust re-crisp; do not microwave.
Crumble leftover scrapple into a hash with diced potatoes and onions.