Rise and shine! If it’s a hearty breakfast you’re after, take a cue from chef Josh Fidler and make this PA-proud meal with all-local everything. Fry up some scrapple (we like Bucher Meats in Adams County) and eggs from a local farm, garnish with a swipe of local apple butter and a few slices of Martin’s Potato Bread.
The key is to fry the eggs over high enough heat that the whites can set while the yolks still stay “dippy” (that’s how many Pennsylvanians refer to over easy eggs). Breakfast doesn’t get any more Pennsylvania than this!
Scrapple & Dippy Eggs
|Prep Time||Cook Time||Total Time|
|5 min||5 min||10 min|
- 2 tablespoons of PA butter, unsalted
- 4 slices of PA scrapple
- 4 fresh eggs, from a local farm or farmers market if possible
- Salt and pepper, to taste
- 2 tablespoons local apple butter
- 2 slices of Martin’s Potato Bread
- Fresh parsley, chopped, for garnish (optional)
- Put a large cast iron skillet over medium high heat. Fry the scrapple slices until brown and crispy on each side, about 2 minutes.
- Remove the scrapple and set to the side. Melt the butter in the same pan. When it’s foamy, crack in the eggs.
- Fry the eggs until the whites have set, being careful not to disturb the yolks or cook them all the way through. This is a good time to put the bread in the toaster.
- When the eggs are nearly ready, season them lightly with salt and pepper, if you like.
- Swipe the apple butter onto each plate in a nice arc shape. Place the cooked scrapple on top of the apple butter.
- Plate the eggs next to the scrapple, garnish with a pinch of fresh parsley.
- Photo and recipe: Dish Works