Heat the EVOO, 1 turn of the pan, in a large skillet over medium-high heat. Add the sausage and cook to brown, then crumble it. Add the apples, potato, chile pepper and onion; season with a little salt and pepper and the thyme. Cook, stirring frequently, for 20 minutes. Deglaze the hash with the calvados and stir to evaporate.
Cook the eggs any style (we like ours over easy). Place 2 on each portion of hash. Serve the toast alongside, slathered with the honey (or maple) butter.