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1
In a large dutch oven, heat olive oil over medium heat. When oil is hot, add diced bacon and cook until golden brown.
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2
Once bacon is crisp, add diced onion, carrots, celery, garlic, and rosemary, stirring to coat with oil.
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3
Cook for about 5 minutes, or until onions are slightly translucent and carrots are slightly softened.
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4
If your sausage is in casing, remove the meat from the casing. Throw away the casing.
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5
Add breakfast sausage/meat to the pot with the veggies, breaking apart with a wooden spoon. Cook for 7-8 minutes, stirring, and crumbling frequently, until sausage is cooked through and crumbled,
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6
Add plum tomatoes, tomato paste, bouillon, bay leaves, basil, oregano and maple sugar. Stir, breaking apart the tomatoes with your wooden spoon.
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7
Adjust the heat to low and cover dutch oven/pot. Simmer for 1 to 1 1/2 hours.
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8
When ready to serve, spoon in a shallow bowl. Drizzle with high quality maple syrup and top with a poached egg and grated Parmesan-Reggiano cheese. Serve with charred bread.
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9
To poach an egg, heat a pot of water to a steady simmer (not boiling). Add a couple dashes -about 2 tsp.- white vinegar. Crack a fresh egg into a shallow ramekin, making sure there are no shells and the yolk is in tact. With the handle of a wooden spoon, swirl the water into a whirlpool while simmering. Lower the egg, white first, into the whirlpool. Cook for about 2 minutes. Remove carefully with a slotted spoon onto a paper towel lined plate. Once water has absorbed, serve and enjoy.
