(4 servings)

1 lb scrapple

2 tablespoons parsley, chopped

1/4 onion, finely chopped

4 medium eggs

Remove scrapple from the refrigerator a few minutes before using and mash with a fork or potato masher. Add chopped onion and parsley.

Divide scrapple mixture into 4 individual bakers or custard cups. Shape the scrapple so that it forms a cup. Break one egg into each cup. Bake in 350 deg F oven about 20 minutes.