Photo: Brian Woodcock; Styling: Claire Spollen
Serves 4 (serving size: 1 biscuit, about 1/4 cup gravy, and 1 egg)
1. Preheat oven to 425°.
2. To prepare biscuits, weigh or lightly spoon spelt flour into a dry measuring cup; level with a knife. Combine spelt flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and 1 tablespoon oil; stir just until moist. Turn dough out onto a lightly floured surface. Pat into a 1-inch-thick square; cut into 4 square biscuits. Place biscuits 3 inches apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until browned around edges.
3. To prepare gravy, heat a medium skillet over medium heat. Add sausage; cook 8 minutes or until browned, stirring to crumble. Sprinkle with all-purpose flour; cook 1 minute, stirring constantly. Add milk, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Bring to a boil, scraping pan to loosen browned bits; simmer 2 minutes or until slightly thickened. Remove pan from heat; keep warm.
4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Gently break eggs into pan; cook 2 minutes on each side or until desired degree of doneness. Split biscuits in half horizontally; top with gravy. Sprinkle eggs with chives; serve with biscuits.