The idea of apple scramble will either have you scratching your head, or saying “why didn’t I think of that?” I mean, apples and eggs aren’t normally things we consider putting together, but somehow it seems to work!
And with so many fresh apples available in the fall, now’s the time for apple recipes!
I’ve tried the apple/egg marriage a couple of times before with success in this flapjack breakfast bake and in these apple cheddar biscuits, so this time I wanted to strip away all the fancy shmancy extras and get right down to the tasty shmasty (i.e. apples and eggs).
Crack the eggs into a medium bowl, add honey and beat with fork until blended. Set aside.
Remove the peel from two apples and then grate. It will be mushy, but don’t worry! That’s what you want.
Stir the grated apple into the eggs and pour into saucepan. Scramble over medium-high heat on the stove until cooked through. While eggs are cooking, halve and toast 2 english muffins.
When eggs are ready, spoon over the top of the toasted muffins and serve.
It’s especially delicious when eaten as a nice hot apple scramble breakfast sandwich. My son and I have these a couple times a week.
A little sweet, a little savory and whole lot of yum.
Apple Scramble… try it!
- 5 eggs or the equivalent in egg substitute
- 1 Tbsp honey
- 2 apples
- 2 Tbsp butter
- 5 English muffins
- In mixing bowl, beat eggs with fork. Add honey.
- Grate apples into bowl.
- Melt butter in skillet on stove. Add egg mixture and cook until scrambled.
- Toast english muffins and butter. Serve eggs over top.