In a small pot, bring water, milk, and a pinch of salt to a boil. Add the grits into the pot and stir until grits are mixed well. Let the grits simmer for about 8-10 minutes, cover the pot with a lid and stir occasionally.
Grits are done when they have a smooth creamy consistency. Remove the grits from the heat, stir in the cheddar cheese and set aside with the lid on. Season generously with salt and pepper to taste.
Heat oil in a non-stick pan over medium heat. Carefully crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the egg whites start to firm up then gently flip them using a spatula and cook for another 30 seconds.
In a non-stick pan over medium heat, brown both sides of the chicken sausage.
Toast bread
Serve the eggs with toast, grits, grapes and chicken sausage.