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1
Preheat the oven to 400 degrees F.
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2
Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet.
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3
Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish).
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4
Remove from the oven and set aside.
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5
Heat the remaining oil in a large nonstick skillet over medium-high heat.
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6
Add the onion and sausage.
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7
Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes.
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8
Add the spinach and cook, stirring frequently, until wilted, about 2 minutes.
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9
Add the sun-dried tomatoes and basil.
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10
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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11
Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish.
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12
Sprinkle the goat cheese on the mixture and arrange the bread cubes on top.
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13
Make 6 slight indentations in the mixture, spacing apart.
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14
Cover and chill.
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15
This can be prepared 2 hours ahead.
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16
Crack 1 egg into each indentation, making sure to keep the yolks intact.
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17
Sprinkle the eggs lightly with salt and freshly ground black pepper.
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18
Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).
