Eggs, Grits, Sausage, and Toast

I use Alton Brown's method, minus the cheddar, for cooking grits. If you wanna get really fatty, I mean fancy, use cream instead of milk. These were topped with some parmesean and fresh ground black pepper. We're in to the over-easy to over-medium eggs. The fresher the better, so your eggs don't spread so much in the pan and they're easy to flip.