Welcome to StartCooking.com.

I'm Kathy Maister. If you're expecting a group of hungry people for brunch tomorrow,

this egg recipe from Bono Petit is a great thing to serve. It will feed up to eight people or fewer with leftovers.

The list of equipment and ingredients needed to make this dish are at the end of this video.

Start by preheating your oven to 375 degrees.

Smear one tablespoon of butter on a glass baking dish measuring 13 inches long by 9 inches wide by 2 inches deep.

Put it to the one side.

Let's get the first five ingredients prepared.

Peel and chop 1⁄2 cup of shallots.

Peel and mince two clothes of garlic.

Drain one half cup of sun-dried tomatoes on a paper towel. They too need to get chopped up.

Chop four tablespoons of washed parsley. With a knife, cut the sausage casings lengthwise and just peel them off.

Set all this aside for the moment. Preheat your non-stick pan over medium

heat. Fry the sausage until it's browned and cooked through. This should take about 10 minutes.

Be sure to keep breaking it up into small pieces with the back of a fork. Add the shallots

and the garlic to the pan and continue cooking for another three minutes. Now add the sun-dried

tomatoes and half of the parsley.

Save the rest for later.

Give everything a stir for about a minute.

Spread the sausage mixture into the prepared baking dish.

If you want, you can do all of this a day ahead, cover it and put it in the refrigerator until tomorrow.

Next, separate three large eggs.

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