Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Halve the stale
Whole Wheat Bread (1)
cubes ready and set aside in a large bowl.
Step 3
Heat a large skillet over medium-high heat. Add the
Sausages (455 g)
and cook for 8-10 minutes, breaking apart with your spoon while cooking, until no longer pink.
Step 4
A few minutes before the sausage is done cooking, add the
White Onion (1)
and
Celery (5 stalks)
and cook 3-4 minutes until soft. Sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
for flavor. Taste and adjust as needed. Transfer to the bowl with the bread and toss.
Step 5
Transfer the bread mix to a baking dish, a lasagna dish works perfectly. Pour over the
Pure Maple Syrup (120 mL)
, then gently toss.
Step 6
Gently pat down on the bread so it is all laid even in the pan, then evenly pour over the
Low-Sodium Chicken Stock (720 mL)
. The bread should be soft and moist.
Step 7
Bake for 20 minutes.
Step 8
Remove from the oven and crack over the
Eggs (4)
. Sprinkle
Salt (to taste)
and
Ground Black Pepper (to taste)
to flavor the eggs. Bake for another 10-15 minutes until the egg whites are firm and the bread is toasted.
Step 9
Before serving, drizzle over one more with maple syrup and garnish with
Sage Leaves (to taste)
.
