This is a brilliant BREAKFAST recipe for the house full of holiday guests! Ingredients: - a loaf French bread or similar - 12 eggs - 1 package of pre-cooked pork sausage links (8-10 small links) - 2 cups fresh baby spinach - grated cheddar cheese - FINN ANGLER SALTOPIA Artisan Sea Salt or any SALTOPIA salts are delicious! Directions: Preheat oven to 400 degrees. Carve the loaf of bread to be "hollowed out" - much like a canoe. Layer the grated cheddar into the bottom of the canoe first. Separately, add the dozen eggs and raw spinach to a mixing bowl and mix until the eggs are well scrambled. Then chop the entire package of sausage links into small pieces and add to the beaten eggs and spinach. Add FINN ANGLER sea salt to taste. Place the canoe bread onto a baking pan lined with parchment or nonstick spray. Carefully, pour all contents into the canoe and bake until the eggs are cooked through. Depending on the bread loaf size, it will take between 20-30 minutes. Allow to cool about 5 minutes before slicing and sharing! This is so yummy and feeds a hungry crowd!!