A comforting and savory Southern-inspired breakfast or brunch dish featuring creamy cheesy grits, sautéed spinach, and perfectly fried eggs.

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In a medium saucepan, bring water and salt to a boil. Stir in the grits and reduce heat to low. Cook, stirring occasionally, until thickened, about 20-25 minutes.
Once the grits are cooked, stir in butter and shredded cheddar cheese until melted and smooth. Keep warm.
In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Remove from skillet and set aside.
In the same skillet, crack eggs and fry to desired doneness, about 2-3 minutes for sunny side up.
To serve, divide cheesy grits between bowls, top with sautéed spinach and a fried egg. Add hot sauce if desired.

Use quick-cooking grits for a faster version, adjusting liquid amounts accordingly.
Add a sprinkle of red pepper flakes to the spinach for a spicy kick.
Substitute kale or chard for spinach if preferred.