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 well mixed. 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 and stir in the spinach and parmesan cheese until the spinach is wilted; set aside with a lid on. Season generously with salt and pepper to your desired taste.
Heat oil in a nonstick 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 nonstick pan on medium heat, brown both sides of the chicken sausage.
Toast bread
Serve the eggs with toast, grits, pears, and chicken sausage.