Scrapple Omelet
Scrapple what? This is a clear case of “I know a guy.” I was hanging out at the greenmarket with Keith from Grazin’ Angus Acres last week and he pulled out this special treat to share. What is it? What do I do with it?
Locally called “everything but the oink,” scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added. The mush is formed into loaves and allowed to cool thoroughly until set.
With my know-thy-farmer treasure in hand, I marched home, pulled out a pan, cut a few 1/4-inch slices and pan fried the scrapple until it formed a lovely crust. The result? Better than bacon! It’s crispy, salty, meaty — exactly the partner you want for your eggs. If you can manage to find some scrapple from a local farmer or friendly butcher, I highly recommend giving it a try — this puts Jimmy Dean to shame.
Know-Thy-Farmer Scrapple Omelet
Individual serving
2-3 1/4-inch slices of scrapple
olive oil
2 eggs
salt and pepper to taste
chives or parsley for garnishing
- Cut 2-3 1/4-inch slices of scrapple and add them to a warm pan with a drizzle of olive oil. Leave whole or break up into smaller pieces, but continue to turn, getting both sides crispy.
- Whisk two eggs with salt and pepper and add to the pan once the scrapple is crisp.
- Using a rubber spatula, create small holes in the middle of the omelet to let the liquid go to the bottom to cook.
- Once the egg starts to firm, flip the omelet by sliding onto a plate and turning over back into the pan.
- Cook until both sides are cooked through and then serve with a sprinkle of maldon salt and fresh herbs.
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8.ate@eight 