1) Make the cider reduction (5–8 min)

1. Add ½ cup apple cider to a small pan; simmer to 2 Tbsp. Off heat, stir in 1 tsp cider vinegar. Cool 1–2 minutes.

2) Start the hollandaise (classic bain-marie, 6–8 min)

1. In a heatproof bowl, whisk yolks + Dijon + 1 Tbsp of the warm cider reduction until glossy.
2. Set over barely simmering water (bowl not touching water). Whisk constantly until thick ribbons form.
3. Slowly drizzle in the warm clarified butter while whisking until silky.
4. Off heat: whisk in lemon juice to taste, a pinch of cayenne, salt, plus up to 1 more Tbsp of the reduction if you want more apple note.
5. Keep just-warm (not hot) in a preheated thermos or an insulated mug. If it thickens, loosen with a teaspoon of warm water.
6. Blender option (even easier): Blend yolks + Dijon + 1 Tbsp warm reduction 10 sec. With blender running, stream in hot butter. Finish with lemon, cayenne, salt.

3) Crisp the scrapple (8–10 min)

1. Heat a lightly oiled cast-iron over med-high until shimmering.
2. Add scrapple; press gently with a spatula for even contact. Cook 2–3 min/side until deeply browned and crisp.
3. Hold on a rack in a 200°F / 95°C oven.

4) Poach the eggs (5–6 min)

1. Bring a wide pan of water to a bare simmer; add vinegar and a pinch of salt.
2. Crack each egg into a ramekin. Swirl water gently; slide eggs in.
3. Poach 3–3½ min for runny, 4 min for jammy.
4. Lift to a paper-towel-lined tray.

5) Assemble

1. Toast muffin halves. Optional: layer a little arugula or spinach (★).
2. Top each half with a scrapple cutlet, a poached egg, spoon cider hollandaise over.
3. Finish with apple matchsticks, parsley, black pepper.