Nomnomnom. I like an over-easy egg myself, Chef Quasimodo. Nothing is quite so tasty in the early dawn as the last bit of yolk sopped up with one’s toast.

I made something similar to your dish once. I formed some leftover grits into a patty and fried them crispy. Then I cubed some potatoes and fried them and added a soft-poached eggs on top. (With some Penzey’s Fox Point Seasoning, my favorite, and the tiniest bit of cayenne.)

Nomnomnom!