Scrapple and Egg Hoagie Recipe

Scrapple And Egg Hoagie Recipe

Ingredients

Serves 6

• 6 hoagie rolls
• 12 thin slices provolone
• 4 tbsps. oil for frying
• 6 slices homemade scrapple
• 1/4 cup all-purpose flour for dusting
• 6 plum tomatoes, thinly sliced
• 2 tbsps. unsalted butter
• 6-12 large eggs
• salt and freshly ground pepper to taste

Method

1. Preheat the broiler and set the rack 3-4 inches from the heat
2. Slice the hoagie rolls in half and place the bottom halves on a baking sheet
3. Arrange 2 slices of provolone on each roll
4. Place the rolls under the broiler for 1-2 minutes, until cheese is just melted
5. Remove from the oven and set aside
6. Heat 2 tbsps oil in a large skillet over medium-high heat
7. Lightly dust the scrapple slices with flour, shaking off any excess
8. Add 3 pieces of scrapple to the skillet and cook the slices for 3 minutes, until the edges are lightly browned
9. Turn the slices and continue cooking for 2-3 minutes, until the outside is crisp and the inside is heated through
10. Drain on paper towels
11. Wipe out the skillet and cook the remaining 3 slices of scrapple
12. Drain on paper towels
13. Slice each piece of scrapple in half crosswise and arrange the halves on the melted cheese
14. Arrange the sliced tomatoes on top
15. Melt the butter in a large skillet over medium heat
16. Crack the eggs into the skillet and cook until the whites are set
17. Turn the eggs and cook for 1-2 minutes longer, until the yolks are set (2-3 minutes longer if you prefer a less runny yolk)
18. Place 1-2 eggs on top of each hoagie and season with salt and pepper to taste
19. Cover with the tops of the hoagie rolls to serve

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