Scrapple Egg Scramble

"Scrappled Eggs"

Scrapple Egg Scramble - "Scrappled Eggs"

Ingredients

1 tbsp. vegetable oil

1 ¼” slab of scrapple

1 bell pepper, coarsely chopped

1 small sweet or yellow onion, coarsely chopped

4 eggs, scrambled in a small bowl

Salt and pepper

Optional: Sriracha or other hot sauce

Making Scrapple Egg Scramble

Heat the vegetable oil in a frying pan on medium-high until until the oil is shimmering. Add the scrapple and fry for 1-2 minutes. Add the bell pepper and onion and saute in the oil with the scapple until the veggies are soft and the scrapple has a light brown crispy crust. Break up the scrapple into small pieces. Add the eggs, stirring and mixing constantly until curds form and the eggs are still moist. Remove from heat. Salt and pepper to taste, and also sriracha sauce as desired. Serve immediately.

Commentary:

The flavor of the scramble was delicious. However, we could barely taste the scrapple, and it provided very little crunch to the eggs. We were probably too conservative with the amount of scrapple added. The flavor was pleasantly boosted by the addition of sriracha sauce, one of many condiments that could certainly be added.

We pledged to keep working with scrapple, particularly adding it to other vegetables, sauces and spices in an effort discover the best medium for exploiting its qualities. In addition, it seems much more scrapple should be used than we timidly applied to our creation.

Read the Scrapple Blog Entry

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