The folks at Two Boroughs Larder aren't fooling around. They make their own scrapple (pork mush made with everything but the squeal), and they put it on a hard roll along with a fresh farm egg and aged cheddar. You take a bite and the golden over-easy yolk oozes into the compressed shreds of crispy, spicy scrapple, while the dense, chewy roll holds it all together in a splendidly decadent breakfast treat.

