S.O.S.

Some call it S.O.S. (sh*t on shingles), and to others it is creamed beef on toast. This dish is completely inspired from the old Navy cook at a small local diner in Bucksport, Maine.

Lately I've been creating breakfast dishes that I grew up with in Maine. This is just one installment in the Maine Breakfast series. This plate represents the goodness from a savory, warm, hearty homestyle meal.

Ingredients
1 cup milk
1 1/2 tbsp. wondra (or flour)
2 slices toast - "well done"
salt - to taste - quite a bit
pepper - to taste - quite a bit
2 pinches thyme

dash nutmeg

dash ginger

1/4 C. frozen Quorn grounds (meatless grounds)

(Optional)

1 super egg (1 egg + 1 egg white)

Method

If you opt in for the super egg, crack one whole egg (omega-3 if you got 'em) and one egg white into a dish. Prepare it fried-style as you prepare the gravy.

Slice prepared toast diagonally and tile the slices on your plate. A crunchy, light wheat toast is perfect for this meal. Prepare the gravy by mixing the milk, Wondra, salt, pepper, thyme, nutmeg, and ginger in a sauce pan, continuously stirring over medium heat until it just starts to thicken then boil. Lower the heat and add the grounds, stir until heated and to desired consistency.

Pour immediately over toast and serve hot (*never wait, the toast will absorb the moisture and cool down quickly). Serve with a glass of water and hot cup of coffee.

Notes

This might be the first recipe I've mentioned Quorn grounds - they are unbeatable. I use them exclusively in any recipe that benefits from ground meat (taco salads, burritos, SOS, spaghetti, nachos, etc.). This is one item that if my local grocer did not carry them, I would probably request that they do.

Enjoy,

Craig Dugas