In a non reactive bowl combine eggs, parsley, water, salt & pepper. Whisk until frothy. (Wll repeat this procedure 5 times.)

In an 8-inch non-stick skillet over medium heat combine 20% of butter & oil.

Add 20% egg mixture and 20% pasta (distributed flat in pan), cook 1 minute, then flip and cook 1 minute on second side.

Remove to flat cake plate, sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.

To serve: Let rest for 20 minutes, then cut like a cake.

In a medium non-reactive sauce pot bring milk to a simmer with bay & garlic. Let stand 5 minutes then remove bay & garlic and return to fire.

Add grits and keep stirring until smooth and creamy, season with salt & pepper, reserve warm.

In a medium non-reactive sauce pot bring water and salt to a boil.

Crack eggs individually into small dishes.

Gently slide each egg into the water, then keep at a simmer….not a boil.

At this point, divide the polenta equally among 6 plates ready for the eggs.

Cook approx. 1 ½  min to desired doneness, remove with spider directly to the polenta 1 per dish in center of polenta.

Gently lay ham equally over the eggs.

Drizzle generously with extra virgin olive oil.