Philadelphia Scrapple Eggs and Cheese Plate
Philadelphia Pennsylvania Dutch tradition reading scrapple slices pan-fried crisp on both sides, plated with two over-easy eggs, sharp American cheese, and a buttered English muffin for the Liberty Bell weekend brunch plate of deep regional savory tradition.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat scrapple slices dry with paper towels. Finely chop fresh chives. Split both English muffins. Measure out Worcestershire sauce, maple syrup, salt, and pepper into small bowls for easy access.
Sear
Heat 2 tbsp neutral oil in a large heavy skillet over medium 90 seconds until shimmering. Lay all scrapple slices in without moving, fry 4 minutes per side until each face turns deep mahogany with a crisp shattering crust.
Build
Brush warm scrapple slices with Worcestershire and a drizzle of maple syrup. Lay American cheese over the hot scrapple to melt. While cheese melts, split and toast both English muffins cut-side down in a separate dry skillet over medium 60 to 90 seconds per batch until golden.
Finish
Spread 10g butter on each of the 4 toasted muffin halves. Wipe the original skillet, melt remaining 20g butter over medium-low 30 seconds. Crack all 4 eggs in, fry 3 to 4 minutes until whites set and yolks stay jammy. Season with sea salt and black pepper.
Plate
Divide scrapple with melted cheese between two plates, set 2 fried eggs over or alongside each portion, position 2 buttered English muffin halves on each plate rim, scatter fresh chives across the eggs, drizzle remaining maple syrup over the scrapple, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.