Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel, core, and dice apple into ½-inch pieces. Quarter lemon. Trim and thinly slice scallions.

Place sausage* on one side of a lightly oiled baking sheet (for 4 servings, arrange across entire sheet).

Roast on top rack until browned and cooked through, 12-15 minutes.

Meanwhile, in a small pot, combine apple with ¼ cup water (½ cup for 4 servings) over medium-high heat. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until apple is softened, 6-8 minutes.

Add brown sugar, 1 TBSP butter, a squeeze of lemon juice, and a pinch of salt (2 TBSP butter, a big squeeze of lemon juice, and a big pinch of salt for 4). Increase heat to medium-high; cook, stirring, until compote is thickened and apple is glazed, 30-60 seconds more. Remove from heat and cover to keep warm.

Once sausage is almost done roasting, carefully add waffles to opposite side of sheet; return to top rack until waffles are toasted, 2-3 minutes. (For 4 servings, leave sausage roasting; toast waffles on a second baking sheet on middle rack.)

While waffles toast, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.)

Fry eggs to preference. Season with salt and pepper.

Reheat apple compote over medium-high heat if necessary. TIP: If compote appears oily, add 1 TBSP water and bring to a boil while stirring to smooth it out.

Divide sausage, eggs, and waffles between plates. Top waffles with apple compote and almonds. Sprinkle scallions over eggs and serve.