Make the grits by simmering old-fashioned grits, water, and a bay leaf 20-25 minutes until grits are creamy. Fold in goat cheese and butter.

Saute mushrooms in olive oil until tender, then add baby spinach, garlic, and butter. Cook until spinach is wilted.

Cook eggs to your preference (over easy, fried, etc.) Spoon grits into serving bowls and top with sauteed mushrooms and eggs. Garnish with chives and additional goat cheese.

These are the richest, CREAMIEST grits you'll ever have in your life! Enjoy this hearty brunch classic for a fraction of the price at home in only 40 minutes.