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Scrapple Benedict with Cider Hollandaise

Ingredients
    Scrapple & base
  • 12 oz 12 scrapple, well-chilled, cut into 8 thin cutlets (~6 mm / ¼ in)
  • 2 English muffins, split and toasted (or buttermilk/oat biscuits, or griddled polenta rounds for GF)
  • 1 tsp neutral oil or ghee, plus a light spray for the pan
  • Optional layer: baby arugula or sautéed spinach (★ 1 small grated garlic clove in the pan, optional)
    • Poached eggs
  • 4 large eggs (6–8 if you want extra for the camera)
  • 1 Tbsp vinegar (white or cider)
  • Pinch of salt
    • Cider Hollandaise (light but classic)
  • 2 large egg yolks
  • 1/2 cup apple cider (120 ml)
  • 1 tsp apple cider vinegar (balances sweetness)
  • 6 Tbsp clarified butter or ghee (85 g)
  • 1/2 tsp Dijon
  • 1/2 Tbsp 1/2–1 lemon juice, to taste
  • Pinch cayenne or smoked paprika, salt to taste
    • Quick garnish (nice on camera)
  • Very thin apple matchsticks (tossed with lemon)
Instructions
    1) Make the cider reduction (5–8 min)
  1. 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. 2) Start the hollandaise (classic bain-marie, 6–8 min)
  2. 2
    In a heatproof bowl, whisk yolks + Dijon + 1 Tbsp of the warm cider reduction until glossy.
  3. 3
    Set over barely simmering water (bowl not touching water). Whisk constantly until thick ribbons form.
  4. 4
    Slowly drizzle in the warm clarified butter while whisking until silky.
  5. 5
    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.
  6. 6
    Keep just-warm (not hot) in a preheated thermos or an insulated mug. If it thickens, loosen with a teaspoon of warm water.
  7. 7
    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.
    8. 3) Crisp the scrapple (8–10 min)
  8. 8
    Heat a lightly oiled cast-iron over med-high until shimmering.
  9. 9
    Add scrapple; press gently with a spatula for even contact. Cook 2–3 min/side until deeply browned and crisp.
  10. 10
    Hold on a rack in a 200°F / 95°C oven.
    11. 4) Poach the eggs (5–6 min)
  11. 11
    Bring a wide pan of water to a bare simmer; add vinegar and a pinch of salt.
  12. 12
    Crack each egg into a ramekin. Swirl water gently; slide eggs in.
  13. 13
    Poach 3–3½ min for runny, 4 min for jammy.
  14. 14
    Lift to a paper-towel-lined tray.
    15. 5) Assemble
  15. 15
    Toast muffin halves. Optional: layer a little arugula or spinach (★).
  16. 16
    Top each half with a scrapple cutlet, a poached egg, spoon cider hollandaise over.
  17. 17
    Finish with apple matchsticks, parsley, black pepper.
Read it online: https://wayfarerspantry.com/thepantry/recipe/scrapple-benedict-with-cider-hollandaise/