Step 1

Preheat oven to 350°F. Line a baking sheet with foil and set aside.

Step 2

Place sage, thyme, 1 tsp salt, fennel seeds, cayenne and black pepper into mixing bowl and grind 10 sec/speed 10.

Step 3

Add onion and garlic and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 4

Add chicken, apples, bread crumbs and maple syrup and mix 10 sec//speed 3.5. Divide chicken mixture into 8 equal sized portions (approx. 3 oz ea.) and shape into patties (approx. 3 in.). Place on prepared baking sheet and bake for 15-18 minutes (350°F), until cooked through. Meanwhile, clean mixing bowl and prepare eggs.

Step 5

Line Varoma tray with a piece of wet, well-wrung parchment, ensuring paper goes all the way to the edges to prevent egg from spilling and set aside. Place eggs and ½ tsp salt into mixing bowl and mix 10 sec/speed 4. Carefully pour egg mixture into prepared Varoma tray.

Step 6

Place water into mixing bowl. Set Varoma into position, carefully insert Varoma tray with eggs, secure Varoma lid and steam 15 min/Varoma/speed 2.

Step 7

Top the bottom half of each croissant with a cooked sausage patty. Add steamed eggs and cheese, sandwich with croissant tops and serve.