For the sausage: cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer.
In a small pot, bring water, grits, paprika, salt and pepper to a simmer on medium low heat 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.) Stir in the butter and cheese. Season with salt and pepper to your desired taste and set aside with a lid to keep warm.
Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
Toast the bread.
Serve the eggs and grits with sausage, toast, and blueberries. Garnish with scallions, jalapeno, and onion (if using).