S.o.s. Recipe

Toast and simmer oats

In a medium saucepan over medium heat, melt 1 tbs unsalted butter. Add 1 cup rolled oats and toast, stirring, for 1–2 minutes until fragrant. Add 2 cups low-sodium chicken or vegetable broth, bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until oats are creamy and tender, about 6–8 minutes.

Season the cooked oats with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm on the lowest heat while you make the gravy, stirring occasionally so it doesn’t stick.

Brown the sausage

In a skillet over medium heat, add the 8 oz breakfast sausage (remove casing if using links). Break the meat up with a spatula and cook until nicely browned and cooked through, about 6–8 minutes. Leave rendered fat in the pan, but spoon off and discard any excess if more than 2 tbs remain.

Make roux with sausage drippings

Reduce heat to medium-low. Sprinkle 2 tbs all-purpose flour evenly over the browned sausage and stir constantly for 1–2 minutes so the flour cooks and combines with the fat to form a paste (this yields a smooth gravy).

Add milk and season

Slowly pour in 1.5 cups whole milk, stirring or whisking to incorporate and prevent lumps. Increase heat to medium and bring the mixture to a gentle simmer. The gravy will thicken in 3–5 minutes. Stir in 1/2 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper, and 1/4 tsp kosher salt (adjust salt to taste). If the gravy becomes too thick, thin it with up to 2 tbs additional milk.

Keep the gravy warm over low heat, stirring occasionally so it stays smooth.

Cook the eggs

Prepare 2 large eggs to your preference: for sunny-side up or over-easy, heat 1 tsp butter or oil in a small nonstick skillet over medium-low and cook until whites are set. For poached eggs: bring a saucepan of water to a gentle simmer, add a splash of vinegar, create a whirlpool and slip in each egg, cooking 3–4 minutes for runny yolks.

Assemble the S.O.S.

Divide the warm savory oatmeal between two bowls (about 1/2 cup oats per serving). Ladle a generous portion of sausage gravy over each bowl of oats (about half the gravy per bowl). Top each with 1 cooked egg. Sprinkle 1 tbs chopped chives or green onions and 2 tbs grated cheddar cheese (if using) over the top. Add a few drops of hot sauce if you like heat.

Serve immediately so the egg yolk mixes with the creamy oatmeal and gravy. Leftover gravy can be refrigerated for up to 3 days; reheat gently and thin with milk as needed.