In a large pot, bring 4 cups of water to a rolling boil over medium-high heat. Stir in 1 cup of grits along with a pinch of salt, then reduce the heat to low. Cover the pot and let it simmer for about 5 minutes, until the water is absorbed and the grits start to soften.

Lower the heat further and continue cooking the grits for an additional 20 to 30 minutes, stirring occasionally to prevent clumping. You'll know they’re done when they reach a thick and creamy texture, with no visible water remaining.

Once the grits are cooked, remove the pot from the heat and mix in 2 tablespoons of butter and 1 cup of shredded cheddar cheese until fully melted and creamy. For those who crave extra spice, fold in some diced jalapeño at this stage.

Heat a non-stick skillet over medium heat and add a little oil or butter. Carefully crack 2 eggs into the skillet and fry them for 3 to 4 minutes, until the whites are set but the yolks remain runny.

To serve, ladle the creamy Spicy Cheddar Grits into your favorite bowls, and gently place a fried egg on top of each. Garnish with chopped green onions, fresh cilantro, and a few thin slices of jalapeño.