Heat 1/3 of the oil in a saucepan over medium heat. Cook the sausage, breaking it up with the spatula into smaller pieces until it is no longer pink. Add the flour and cook, stirring for 1 minute. Gradually add the milk, stirring constantly. Bring to a simmer; cook and stir until thickened, for about 2 minutes. Season with salt and pepper. Remove from the heat and cover with a lid to keep warm.
Toast the english muffin.
In a non-stick pan, heat the remaining oil over low-medium heat. Crack the eggs into the pan and cook until the whites of the eggs are firm and no longer runny, about 3-5 minutes.
Serve the sausage gravy over the eggs and English muffin with raspberries on the side.