Step 1

Place 1 pound ground beef, 1 tablespoon of the Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and mix with your hands until well-combined. Divide into 4 portions and shape each portion into a ball. Press down into a 1/2-inch-thick patty that’s about 3 1/2 inches wide. Press your thumb into the center of each patty to form a shallow indentation about 1 inch wide.

Step 2

Place the remaining 1 teaspoon Worcestershire sauce, 1 2/3 cups low-sodium beef broth, and 1 tablespoon soy sauce or tamari in a liquid measuring cup or medium bowl and stir to combine. Transfer 2 tablespoons of the mixture into a small bowl and add 2 tablespoons cornstarch; stir until the cornstarch is suspended.

Step 3

Heat 1 tablespoon of the vegetable oil in a large (12-inch) nonstick frying pan or cast iron skillet over medium heat until shimmering. Add the beef patties and cook until browned on the outside and just cooked through, 2 1/2 to 3 minutes per side. Transfer to a plate and cover loosely with aluminum foil to keep warm.

Step 4

Pour off the fat in the pan into a small heatproof bowl; discard when cool. Do not wipe out the pan and place back on medium-high heat. Add the broth mixture without cornstarch and scrape up any browned bits from the bottom of the pan. Bring to a boil. Meanwhile, stir the cornstarch mixture again.

Step 5

Add the cornstarch mixture to the pan and cook, stirring constantly, until it returns to a boil and thickens (it should happen very quickly). Turn off the heat. Taste and season with kosher salt as needed. Transfer the gravy to a bowl.

Step 6

Wipe out the frying pan with a paper towel. Heat the remaining 1 tablespoon vegetable or canola oil in the pan over medium heat until shimmering. Swirl the pan to coat the bottom with the oil. Crack 4 large eggs into the pan, spacing them evenly apart. Season lightly with kosher salt. Reduce the heat to low. Cover and cook undisturbed until the whites are set and the yolks are still runny, 2 1/2 to 3 1/2 minutes.

Step 7

Meanwhile, thinly slice 1 medium scallion. Place 1 cup steamed white rice onto each of 4 plates. Top each portion of rice with a beef patty. Ladle the gravy over the patties.

Step 8

When the eggs are ready, use the edge of a flat spatula to separate the eggs if needed. Slide the spatula under each egg and place on a beef patty. Garnish with the scallion.