Tuesday, March 16, 2010
Hmmm....kinda looks like Eggs Benedict.....I see some sauce....not Hollandaise....and I see the egg.....but what is under it?
It's SCRAPPLE baby!....Crunchy outside....soft smooshy inside....topped with egg and black pepper gravy! YEEHAW!
I grew up eating scrapple, thank god I never knew what was in it....perhaps I would not be eating it today. But now that I know.....I just think about flowers and fuzzy kittens when I am buying my scrapple. See how easy that is?
Eggs Benedict Southern Style
Lipsmack Creation for two
Rapa Brand Scrapple, cut into slices, cooked until crispy
2 english muffins, split, toasted and buttered
4 eggs, sunny side up
2 Tbsp. butter
2 Tbsp. flour
1/2 cup milk or cream
salt to taste
LOTS of freshly ground pepper
Slice scrapple about 1/4 inch and fry in pan lightly coated with vegetable oil. Once slices start to cook they get VERY soft....so wait patiently for the side to crisp up before you turn them over.
In a small sauce pan, make white sauce. Melt butter, add flour, cook for a minute until smells 'nutty'....add milk or cream. Whisk smooth. Add salt to taste. Grind fresh pepper in sauce until very speckled. Keep warm.
Cook 4 eggs sunny side up and toast the english muffins.
Put buttered muffins on plate
Lay three scrapple slices over the two muffins.
Top with two sunny side up eggs (centers soft and/or runny)
Pour on pepper gravy. Garnish with more pepper or parsley.
South in your Mouth!