• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, core, and dice apple into 1⁄2-inch pieces. Quarter lemon. Trim and thinly slice scallions.

• Place sausage* on one side of a lightly oiled baking sheet (for 4 servings, arrange across entire sheet). • Roast on top rack until browned and cooked through, 12-15 minutes.

• Meanwhile, in a small pot, combine apple with 1⁄4 cup water (1⁄2 cup for 4 servings) over medium-high heat. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until apple is softened, 6-8 minutes. • Add brown sugar, 1 TBSP butter, a squeeze of lemon juice, and a pinch of salt (2 TBSP butter, a big squeeze of lemon juice, and a big pinch of salt for 4). Increase heat to medium- high; cook, stirring, until compote is thickened and apple is glazed, 30-60 seconds more. Remove from heat and cover to keep warm.

• Once sausage is almost done roasting, carefully add waffles to opposite side of sheet; return to top rack until waffles are toasted, 2-3 minutes. (For 4 servings, leave sausage roasting; toast waffles on a second baking sheet on middle rack.)

• While waffles toast, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) • Fry eggs to preference. Season with salt and pepper.

• Reheat apple compote over medium- high heat if necessary. TIP: If compote appears oily, add 1 TBSP water and bring to a boil while stirring to smooth it out. • Divide sausage, eggs, and waffles between plates. Top waffles with apple compote and almonds. Sprinkle scallions over eggs and serve. Breakfast Sausage is fully cooked when internal temperature reaches 160°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.