A very tasty morning breakfast that is easy to make.

2/3 cups corn grits
1 cups water
2 slices bacon
1/2 cup shredded cheese
2 eggs
salt
pepper
paprika (not shown)
hot sauce (not shown)

Start by putting the bacon over medium high in a skillet.

In a small pot (preferably with a top), begin the water boiling with some salt and pepper
While it is getting boiling, put some butter in a small egg skillet (also preferably with a top), over medium heat. Once the butter melts and coats the pan, crack in two eggs sprinkle with paprika, and cover with the pot.

When the water boils, stir in the corn grits, and put on the top.
Check the bacon, probably flip it. The goal of the bacon is to get it pretty crispy, as later it will be chopped up.

As the corn grits heat up, stir often. Once it begins to thicken, it will boil and pop like molten lava. Use the top as a guard otherwise you will get brimstone spit on your hands.

Check the eggs and take them off the heat as soon as the whites are cooked, but before the yolk does. Using a top on the skillet helps to trap in heat and cook the top of the eggs whites before the yolk gets over done.

Somewhere in this mess, shred some cheddar.

When the corn grits are thick, take it off the heat. Chop up the bacon, and stir in them with the cheese. Pour into a bowl, topped with the two eggs, and season with salt pepper, and hot sauce. 

The corn grits will hold heat like a mother holds a child. Just be ready.