Life's guilty pleasures; scrapple. Anyone have a favorite scrapple breakfast? I usually accompany it with runny poached eggs and toast but I'm open to ideas...

  • Posted by: pierino
  • December 30, 2010
  • 1258 views
  • 9 Comments

9 Comments

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lastnightsdinner
lastnightsdinner December 30, 2010

There's a place we used to frequent in Brooklyn called egg that had scrapple on the menu - I'd just get it as a breakfast meat to accompany whatever else I was ordering (typically cheese grits and runny eggs). Would love to hear how others eat it.

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pierino
pierino December 30, 2010

I really like the cheese grits idea, thanks!

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csheago
csheago December 30, 2010

I hate to be unoriginal but runny egg is probably the best way. I do think it's all in the preparation. My grandmother from Philly thinly sliced it, dusted it with flour and into a pan with crisco to get that nice crust outside. I use a mild olive oil but the thought is the same. And if in Williamsburg, Brooklyn, do stop by Egg. Theirs is pretty down to earth and delicious.

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Soozll
Soozll December 30, 2010

Oh my, a blast from my past! My Dad would brown slices of scrapple while my Mom made waffles. I'd eat a slice of scrapple atop my waffle and drown them in maple syrup. Haven't had it in decades!

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beyondcelery
beyondcelery December 30, 2010

How about Betty Crocker's Scalloped Corn recipe?
http://www.bettycrocker.com/recipes/scalloped-corn/a4ee861f-0324-47a6-b33b-869fd7708f17

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WayneB
WayneB December 30, 2010

I fry my scrapple on a cast iron griddle using just about a half teaspoon of bacon grease. Eggs over easy, grits and whole wheat toast. OJ and coffee to round out the meal and we're good till lunch.

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WayneB
WayneB December 30, 2010

Warm cornbread also goes good with scrapple and eggs.

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betteirene
betteirene December 30, 2010

Do you make your own? I'm guessing the answer is "yes". What do you add for seasoning besides salt and pepper?

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AntoniaJames
AntoniaJames December 31, 2010

betteirne, I haven't made my own yet, but it's on my radar in 2011 . . . I found a recipe in my old and very useful and interesting "Stocking Up" (Rodale 1977) that called for crushed bay leaf, sage, marjoram and nutmeg . . . . which to me sounds just perfect. ;o)

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