A lighter version of a perennial favourite, these hearty stacks make a wonderful addition to afternoon tea.
- 4 large eggs
- 454 g (1 lb) mild Italian Sausage, casings removed
- 6 slices multigrain or whole wheat bread, frozen
- 15 ml (1 tbsp) mayonnaise
- 15 ml (1 tbsp ) Dijon mustard
- Italian Parsley for garnish
- In a medium saucepan, cover the eggs with about 1” of cold water. Place the lid on the pan and bring the eggs to a boil. Immediately turn off the heat and set the pan aside for 12 minutes, leaving the lid in place.
- Remove the eggs from the pan and plunge into a bowl filled with ice water. Once cool, remove the shells from the eggs.
- Form the sausage meat into 12 patties, each about 2” in diameter. Sauté the patties on a griddle or under the broiler until brown and cooked through (about 10 minutes for the griddle, less for the broiler).
- Cut out 12 rounds of bread (2 from each slice), using a 2.5” pastry or biscuit cutter. This is much easier to do when the bread is frozen. Toast the rounds lightly.
- Carefully slice each egg into five rounds. You’ll use the centre three slices for the dish and can discard the “egg bums” or munch on them separately. Our kids love them.
- Mix together the mustard and mayonnaise in a small bowl.
- To assemble the stacks, put a hearty dot of the mustard/mayonnaise mixture on a round of toast. Place a sausage patty on top and add another dollop of mustard/mayonnaise. Top with a slice of egg and garnish with a leaf of Italian Parsley.