Preheat the oven to 350 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel and cut shallot into fine dice. Mince garlic. Remove sausage from casings by running a knife lengthwise along sausages. Measure 1/2 cup water. In a medium mixing bowl, combine biscuit mix, half the water, and 1/4 tsp. salt. Mix together, adding water 1 Tbsp. at a time, until a sticky dough that just hold together forms, 1-2 minutes.

Place 6 equal sized portions of biscuit mix on prepared baking sheet. Brush each drop biscuit with olive oil. Bake 15-18 minutes, or until golden brown. While biscuits bake, begin making the gravy.

Heat a medium pan over medium-high heat. Add 1 tsp. olive oil, shallots (to taste), and garlic. Cook until soft, about 1 minute. Add breakfast sausage to pan and cook for 6-8 minutes, or until no pink remains and meat has begun to brown. Use a spatula or spoon to break up the meat into small pieces as it cooks. Cooking garlic and shallots (aromatics) in oil at the beginning of a dish helps release all the flavor of the aromatics into the oil, which in turn, flavors the whole dish.

Keep pan over medium-high heat and add flour to pan. Stir to coat meat evenly. Add milk. Stir to combine. Boil, reduce to simmer and cook 4-6 minutes, or until desired thickness is achieved. Season to taste with salt and pepper. Set aside. Adding flour to fat in order to thicken a sauce is a technique called making a "roux", pronounced "roo". Starches in this flour and fat mixture are what turn liquids into smooth sauces when brought to a boil.

Return pan to medium-high heat and add (butter or oil). Just after butter melts but before it turns brown (once oil heats), add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and just a little wet, about 2-3 minutes. Remove from heat, season to taste with salt and pepper, and set pan with eggs in it aside. Eggs will cook a little more in warm pan. This “carryover” cooking will finish the eggs so that they're perfectly cooked.

Arrange 3 warmed biscuits on each plate. Cover biscuits with pork sausage gravy. Garnish with arugula and freshly ground black pepper if desired.