For the grits

1.  In a medium pot bring 3 cups of water to a boil. Add in the salt and butter
2. Once the water is boiling, continuously stir while slowly adding in the grits.
3. Bring the grits back up to a boil then reduce the heat to the lowest setting and cover.
4. Cook for 15 to 20 minutes, taking the lid off to stir every 5 minutes.
5. Once the grits are cooked, add in the cheese and Jalapeño brine.
6. Cook for ten more minutes with the lid off until slightly more thick.
7. Allow the grits to cool slightly for ten minutes, as they cool they will thicken even more.

For the soft boiled eggs

1. In a medium pot bring enough water to submerge three eggs to a gentle but steady boil.
2. Once the water is boiling, gently add the eggs to the water using a slotted spoon, and immediately set a timer for 7 minutes.
3. While the eggs boil, prepare an ice water bath by mixing a lot of ice and water in a bowl.
4. When your 7 minute timer goes off, immediately remove the eggs from the hot water and place them in the ice water.
5. Let the eggs chill for 10 minutes.
6. To peel the eggs, tap the egg on the counter until the shell is broken with tiny cracks all around the egg. place it back in the ice water for five minutes.
7. Starting at the bottom of the egg, gently peel off the shell. You need to be a little more delicate with a soft boiled egg than a hard boiled egg.

For the toppings

1. Make chili butter by heating 2 tablespoons of butter in a small sauce pan until it simmers. Add 1 teaspoon of chili flakes to a small ceramic dish, and then pour the hot butter over the chili flakes. Stir with a spoon.
2. Chop the scallions, gather the feta cheese and Jalapeños.

To assemble the bowls

1. Add some cheese grits to a shallow bowl.
2. Slice a soft boiled egg in half and place it on top the grits.
3. Sprinkle some scallions and feta over the eggs. Add jalapeño slices for extra heat.
4. Drizzle chili butter over the grits.
5. Enjoy with some sourdough toast.