Bringing the British (dippy eggs) together with the Dutch (scrapple) and you have this delicious, Pennsylvania breakfast!
You start a day or two early to make the scrapple. Although traditionally made with things like pigs feet, skins, left over pieces from butchering, I chose to make it with simply ground pork and a little fat (Trying to be healthier...).
Place the ground pork, sage, minced onion, paprika and water into a medium sauce pan. Bring it all to a boil, then simmer for about 30 minutes, reducing the water by about half or less.
Remove from the heat and puree it in a food processor or blender or blender with the bacon fat. (Be sure to keep the lid off to vent the steam).
Put it back in the pan and bring to a boil. Reduce heat to low and stir in the corn meal and hot sauce. Simmer until it is a thick paste - like mashed potatoes. Add salt and pepper to taste.
Rub butter inside a glass loaf pan and pour in the mixture. Smooth the top and cover. Refrigerate for at least 12 hours.
When you're ready to start breakfast, remove the scrapple from the loaf pan and slice.
Heat the oil and a little butter in a skilled until the butter is foamy. Lay the scrapple slices in and cook for about 5 minutes, then flip and cook the other side. It should be golden and crispy on both sides.
While it's cooking, time to do the eggs. Heat some oil in a heavy skillet. Crack the eggs and cook for about 2 minutes. CAREFULLY, (why it's called over easy) turn the eggs and cook another 1 to 2 minutes.