Heat 2 cups of lightly salted water over medium high heat until it boils.
Stir in grits preventing lumps from forming. Cover with lid and reduce heat to medium low.
Cook for five minutes or until grits are done, stirring frequently to prevent grits from sticking or forming lumps. Halfway through cooking time, add nutritional yeast and stir to combine.
When grits are ready, remove from heat and leave covered with lid until the rest of the meal is ready.
Heat olive oil in a medium skillet. When hot add garlic and cook for 30 seconds then add spinach and cook until the leaves are wilted.
Stir spinach into grits. Taste and adjust salt and pepper to your taste. Leave grits and spinach in pot with lid on while eggs cook.
Place 1 ½ inches of water into a pan and bring to a light boil.
Crack your eggs into individual ramekins and then slide each egg into the boiling water.
Once all your eggs are in the water, cover and turn off the heat. Allow to stand for 3-5 minutes depending on how runny or firm you want your eggs.
When eggs are just about ready, place grits onto a plate or bowl.
When eggs are ready, gently remove from the water with slotted spoon or spatula and place an egg on top of each bowl of grits.
When eggs are ready, spoon grits into a bowl and top with poached eggs.
Poaching time for me was 3 ½ minutes for eggs with a runny center and firm egg white. When selecting a pan to poach the eggs, I find that a skillet which is wider and more shallow works easier for removing the eggs when they are ready. Just be sure it's deep enough that the water will cover the eggs fully when you are poaching.This recipe produces pretty thick grits which I like so if you like them a little thicker, add some additional water. Also the grits will thicken up the longer they sit.