Stuffing is the best part of cold weather; some people think it’s soup. Or stew. Or crumble. But they’re wrong. This version is designed for brunch. Feel free to add more vegetables to this recipe. Or add a big ladle full of your favourite gravy on top of the eggs to finish it off.
- 8 slices whole wheat bread, cubed
- 4 Tbsp butter, divided
- 1/2 kg breakfast sausage, casing removed
- 1 small red onion, finely chopped
- 1 apple, peeled and finely chopped
- 1 Tbsp bouillon powder in 1 cup hot water
- Salt and pepper to taste
- 4 eggs
- Set the oven at 375 ° F, place cubed bread on a tray and toast for 15 minutes. Allow to cool.
- Melt 1 Tbsp of butter in a large cast iron skillet over medium-high heat and when melted add the sausage and cook until brown then add the onion and cook until the onion is soft, about 5 minutes. Add the apple and cook for an additional minute, then add the water and bouillon and bring to a simmer. Cook for three minutes, then remove from heat and season to taste with salt and pepper.
- Pour sausage mixture over the bread and place in an oven-proof dish, dot with two tbsp of butter then place in the oven for 15 minutes.
- Melt the remaining Tbsp butter over medium-high heat and cook the eggs until the whites are set and the yolks are runny. Divide stuff between 4 plates, top each plate with an egg and serve.