When the skillet is hot, add 1 tablespoon of butter to the pan.
After the butter has melted, tilt the pan to distribute the melted butter all over the surface.
Carefully crack the eggs into the pan. Add a light sprinkle of salt and pepper if you like.
Cover the pan and cook until the egg whites have solidifed (2-3 minutes). (If you like your eggs sunnyside up, stop here. If you like them done all the way through, flip each egg over and cook for another minute or so.)
Assembly:
Place a ladle of cheese grits in the bottom of a small plate or shallow bowl. Add two fried eggs on top of the grits. Top the eggs with salsa or picante sauce. Add grated cheddar on top.
Notes
Nutrition calculation does not include cheese grits recipe.
Serve southern style with buttered toast and jam or southwestern style with warm tortillas.
If you have leftover cheese grits, you can store them in the refrigerator for about three days. Reheating is tricky but can be done at 50% power in the microwave, stirring frequently. Or in a double boiler over simmering water. Freezing is not recommended.