Bring the water and salt to a boil over medium heat. Add the grits and cook until thickened, stirring frequently to prevent sticking, approximately 15-20 minutes. Stir in the butter and cheese. Pour the mixture onto a small sheet pan lined with parchment and chill for 10-15 minutes or until firm.

Add the sausage to a large non-stick skillet over med-high heat and cook until browned, approximately 5-7 minutes. Transfer the sausage to a small bowl and set aside. Add the onions to the pan and cook until softened, approximately 4-5 minutes. Stir in the garlic, cook for 1 minute. Add the cajun seasoning and corn starch, cooking for an additional 1 minute. Stir in the chicken stock and bring the mixture to a boil. Cook until the sauce begins to thicken and turn the heat to low. Stir in the worcestershire sauce, tabasco sauce, espresso powder and butter. Simmer for 5-6 minutes or until the gravy has thickened enough to coat the back of a spoon. Keep warm.

In a medium skillet, melt the butter over medium heat. Add the shrimp to the pan and cook for 2-3 minutes on each side until the shrimp is no longer translucent. Transfer to a plate and keep warm.

Remove the grits from the refrigerator and cut out four circles (or dolphins) with a round biscuit cutter (approximately 3-4 inches in diameter). Warm the cut out grits in a clean skillet coated with cooking spray for 1-2 minutes on each side.

Place each grit cake on a plate and top with 3-4 shrimp. Place one poach egg on each grit cake and top with a few spoonfuls of red eye gravy. Sprinkle with chopped scallions, if desired. Serve immediately.