my take on this is a bit different, but similar. Dice the chicken and saute' in a hot skillet with 2 tbs. Cooking oil, a light sprinkling of salt, and 1/2 dsp cayenne pepper. Stir frequently. Remove from the pan and sweat 1/2 onion that has been diced. Combine with the cooked chicken. Add 2 tbs. Each, butter and flour to the pan and stir while cooking until a thick paste is formed and has lighlty browned. Slowly stir in chicken stock, milk, or water until a rich gravy is formed. Season with salt, sage, and pepper. Remove from heat.
Great a mild cheese, such as havarti, muenster, mozzarella, or jack cheese. Beat together the egg with a splash of milk. Melt butter over medium heat in a clean, non-stick pan until bubbling. Add the egg, cover, and cook over simmering heat until the egg is set all the way through (about three minutes).
Spread cheese over the cooked egg and remove from teh pan, folding it in half as it slides onto the serving plate/platter. Serve with the chicken gravy over the top, and with a toasted english muffin and a dark, rich honey, such as buckwheat or wild.
Seeeeeeya; goodweed of the north