For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
Add the water and grits to a saucepan over medium low heat; season with salt and pepper, bring to a simmer covered with a lid. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
Heat a nonstick pan over medium heat, add in the oil and crack in the eggs. Cook until the whites of the eggs are firm and yolk is soft. (Cover with a lid and add 1 to 2 tablespoons of water to help cook the whites of the eggs.
Serve the eggs and sausage with grits and top with scallions. Season with salt and pepper. Serve with toast and honey dew.