In a medium saucepan, bring 4 cups of water or chicken broth to a rolling boil over medium-high heat. Gradually whisk in 1 cup of stone-ground grits and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.

Once the grits are cooked, remove from heat and stir in 2 tablespoons of butter until melted, keeping it covered.

In a mixing bowl, combine 1 cup of diced tomatoes, 1/4 cup of finely chopped onions, 1/4 cup of chopped fresh cilantro, and the juice of 1 lime.

In a non-stick skillet over medium heat, crack 4 fresh eggs and cook until the whites are set, about 3-4 minutes.

Spoon a portion of grits into bowls and gently place a fried egg on top.

Spoon the salsa over the egg, layer slices of avocado, sprinkle with cheese, and add cilantro. Optionally, add jalapeños.

Serve lime wedges on the side for a quick squeeze of freshness.