The Delaware Scrapple Egg & Cheese is a hearty, comforting dish rooted in the culinary traditions of the Mid-Atlantic, particularly Delaware, where scrapple—a savory blend of pork scraps, cornmeal, and spices—is a beloved regional staple. This dish transforms the classic scrapple breakfast into a satisfying sandwich, combining crispy, pan-fried scrapple with fluffy scrambled eggs and melty cheddar cheese, all nestled between slices of toasted bread or a biscuit. The scrapple brings a unique, peppery pork flavor with a crispy exterior and soft center, perfectly complemented by the creamy eggs and sharp cheese. It’s a versatile meal, ideal for breakfast, brunch, or even a quick dinner, capturing the essence of Delaware’s rustic, farm-to-table heritage in every bite.
Ingredients (Serves 4)
For the Scrapple Egg & Cheese Sandwich:
- 1 lb (450g) scrapple, sliced into 1/2-inch thick pieces (look for brands like Rapa Scrapple, made in Bridgeville, Delaware, or Habbersett)
- 4 large eggs
- 4 tablespoons (60g) unsalted butter, divided
- 4 slices sharp cheddar cheese (or Dietz & Watson Jalapeno & Cayenne Cheddar for a spicy kick)
- 4 slices white bread, toasted (or 4 biscuits, split in half)
- 2 tablespoons heavy cream (optional, for fluffier eggs)
- 1 tablespoon fresh chives, finely chopped (optional, for garnish)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Vegetable oil or additional butter, for frying scrapple
- Optional condiments: ketchup, hot sauce, mustard, or maple syrup for serving
Equipment:
- Large skillet (preferably cast iron for even frying)
- Medium skillet (for eggs)
- Spatula
- Mixing bowl (for eggs)
- Toaster or oven (for toasting bread)
- Paper towels (for draining scrapple)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Slice the Scrapple:
- Cut the scrapple into 1/2-inch thick slices. Each slice should be uniform for even cooking. You’ll need 4 slices for 4 sandwiches, but you can fry extra for snacking.
- Toast the Bread:
- If using white bread, toast the slices until golden brown using a toaster or by placing them in a 350°F (175°C) oven for 5–7 minutes, flipping halfway. If using biscuits, split them in half and lightly toast in the oven or on a skillet with a bit of butter.
- Prep the Eggs:
- In a mixing bowl, whisk together the 4 eggs with 2 tablespoons of heavy cream (if using) until well combined. Season with a pinch of salt and pepper. The cream adds fluffiness, but you can skip it for a denser texture.
Step 2: Fry the Scrapple
- Heat the Skillet:
- Heat a large skillet (preferably cast iron) over medium heat. Add 1 tablespoon of vegetable oil or butter to coat the pan—this prevents sticking and helps achieve a crispy crust.
- Fry the Scrapple:
- Place the scrapple slices in the skillet, ensuring they don’t overlap (work in batches if needed). Fry for 3–5 minutes per side until golden brown and crispy on the outside while remaining soft in the center. Avoid high heat to prevent burning.
- Once done, transfer the scrapple to a paper towel-lined plate to drain excess oil. Keep warm.
Step 3: Cook the Eggs
- Melt Butter:
- In a medium skillet, melt 2 tablespoons of butter over medium heat until foamy. If you prefer a cleaner taste, you can use a nonstick skillet with a light coating of oil instead.
- Scramble the Eggs:
- Pour the egg mixture into the skillet. Let it sit for 10–15 seconds until it starts to set around the edges, then gently stir with a spatula, pushing the eggs from one side to the other. Cook for 1–2 minutes until just set but still soft and fluffy—don’t overcook, as they’ll continue to firm up from residual heat.
- Remove the eggs from the heat and divide into 4 equal portions.
Step 4: Assemble the Sandwiches
- Layer the Scrapple and Eggs:
- Place a slice of fried scrapple on the bottom half of each toasted bread slice or biscuit. Top each piece of scrapple with a portion of scrambled eggs.
- Add the Cheese:
- Place a slice of cheddar cheese on top of the eggs. The residual heat from the eggs and scrapple will start to melt the cheese. If the cheese doesn’t melt enough, you can place the assembled sandwich (without the top bread/biscuit) under a broiler for 30–60 seconds to melt the cheese fully—just watch closely to avoid burning.
- Finish the Sandwich:
- Sprinkle with chopped chives for a fresh, oniony bite (optional). Close the sandwich with the top slice of bread or biscuit half.
Step 5: Serve
- Plate and Garnish:
- Serve the sandwiches immediately while hot. If desired, add a drizzle of maple syrup for a sweet-savory twist (a traditional pairing in the Mid-Atlantic), or offer condiments like ketchup, hot sauce, or mustard on the side.
- Pairing Suggestions:
- Pair with a cup of coffee (like Little Goat Coffee Roasting, mentioned in Delaware breakfast discussions) or freshly squeezed orange juice for a classic breakfast vibe. For a heartier meal, serve with hash browns or a side of apple butter, a popular Delaware accompaniment.
Tips for Success
- Choosing Scrapple:
- Look for Delaware-made scrapple like Rapa Scrapple, which is crafted in Bridgeville, DE, and known for its authentic flavor. If unavailable, Habbersett Scrapple is another recommended brand. Avoid slicing too thin (less than 1/2 inch), as it can crumble during frying.
- Crispy Scrapple:
- For extra crispiness, lightly dredge the scrapple slices in flour before frying, as suggested in various recipes. Medium heat is key—too high, and the outside burns before the inside warms through.
- Egg Texture:
- Don’t overcook the eggs; they should be soft and fluffy to contrast with the crispy scrapple. The heavy cream helps achieve a lighter texture, but you can skip it if you prefer denser eggs.
- Bread Options:
- White bread is traditional, but biscuits add a Southern flair, as seen in some Delaware recipes. English muffins or bagels (like those at Newark’s NDB) are also great options for a sturdier base.
- Make Ahead:
- Fry the scrapple ahead of time and reheat in a skillet before assembling. Eggs are best cooked fresh, but you can toast the bread in advance to save time.
Variations
- Spicy Scrapple Sandwich:
- Use a spicy cheddar (like Dietz & Watson Jalapeno & Cayenne Cheddar) and add a dash of hot sauce to the eggs for a fiery kick.
- Sweet-Savory Twist:
- Drizzle with maple syrup or serve with a side of apple butter, a Delaware favorite, to balance the savory scrapple with sweetness.
- Delaware Burger Style:
- Inspired by Bull’s Eye and Rehoboth Ale House, add scrapple, egg, and cheese to a burger patty with lettuce and tomato for a brunch burger twist.
- French Toast Base:
- Swap the toasted bread for French toast, as seen in some creative recipes, for an indulgent sweet-savory combo. Top with a raspberry-sriracha-maple sauce for extra flair.
- Scrapple Hash:
- Crumble the fried scrapple and mix it into the scrambled eggs with diced potatoes and onions for a hash-style variation, topped with cheese.
Troubleshooting
- Scrapple Falling Apart?
- If the scrapple crumbles while frying, it may be too thin or the pan not hot enough. Ensure slices are at least 1/2-inch thick, and preheat the skillet properly with enough oil or butter.
- Eggs Too Dry?
- Cook eggs on medium heat and remove them while still slightly underdone—they’ll continue cooking from residual heat. Adding cream helps keep them moist.
- Cheese Not Melting?
- If the cheese doesn’t melt from the heat of the eggs and scrapple, broil the sandwich briefly or cover the skillet with a lid for 30 seconds after adding the cheese to trap heat.
- Bread Too Soggy?
- Toast the bread well to create a sturdy base that can hold the weight of the scrapple, eggs, and cheese without becoming soggy.
Nutritional Information (Per Serving, Approximate)
- Calories: 450–500 kcal
- Protein: 20–25g
- Fat: 30–35g
- Carbohydrates: 25–30g
- Sugar: 2–3g
- Sodium: 800–1000mg
Note: Values vary based on portion size, scrapple brand, and bread choice.
The Delaware Scrapple Egg & Cheese sandwich is a celebration of Delaware’s culinary heritage, blending the humble, savory scrapple with classic breakfast staples. Its crispy, porky scrapple, creamy eggs, and melty cheese create a comforting, satisfying meal that’s deeply tied to the Mid-Atlantic’s food culture. Whether you’re a longtime scrapple fan or a curious newcomer, this dish offers a delicious way to experience a regional icon.
