STUFFED APPLE FOOLS & SCRAMBLED EGGS
Serves 4

4 Rome (or other baking) apples
1/2 large red onion (approximately 1 cup)
4 tablespoons butter
1/2 cup brown & wild rice mix
1 cup chicken stock
3 hot Italian sausages
Salt & coarse ground pepper
1/2 jar (5-6 oz.) Cranberry Fool
8 eggs, room temperature
Water

For the stuffed apples:
Core apples down to 1/2" thickness and refrigerate until needed.
Reserve apple scraps. Chop scraps in a mixing bowl to make approximately 1-1/2 cups, lightly packed.
Coarse chop onion and add to apple mixture.
In a large saucepan, melt 1-1/2 tablespoons butter slowly over low heat. Saute apple-onion mixture, covered.
After 15 minutes, add water as needed to keep mixture moist, cover again and continue cooking until soft (approximately 45 minutes).
Meanwhile, cook rice in stock and 1 tablespoon butter.
Remove sausage from casing and brown lightly.
Preheat oven to 350 degrees F.
Lightly combine apple-onion mixture, rice, sausages, salt, pepper and Cranberry Fool in mixing bowl.
Stuff into cored apples.
Bake apples in ovenproof container for 45 minutes. Keep hot until ready to serve.

For the scrambled eggs:
Heat 1-1/2 tablespoons butter in a large non-stick skillet over very low heat until foamy; don't let it color.
While butter is melting, whisk eggs with 2 tablespoons water until combined. Add a pinch of salt and pepper.
Pour eggs into skillet and immediately begin to stir slowly and evenly with a wooden spoon.
Stir continually until eggs are fluffy and moist.
Remove pan from heat while eggs still "glisten." They will finish cooking as you plate them.
Correct seasoning if necessary.

This is as satisfying as it gets. Serve with apple cider and cinnamon toast