The egg yolk is the best part of the egg. There is no denying this. Yolks are basically neat little orbs of rich, golden sauce that taste good on everything, and you should add them to your savoury breakfast cereals, especially grits.
Adding raw eggs and portions of raw eggs to grains and grain-based dishes is not a new concept. Tamago kake gohan — raw egg mixed into a bowl of rice — is a very common Japanese breakfast, and pasta carbonara is prepared by tossing hot noodles with a mixture of raw yolks and cheese. Both are delicious and filling in equal measures. Adding a raw egg yolk to a bowl of hot grits or savoury oatmeal makes the meal feel a little more breakfast-y, a little more finished, and a little more luxurious.
Simply prepare your bowl of hot breakfast cereal (or ramen) however you usually would, separate the yolk from the white, then gently place it in the centre of your grits, oatmeal, or cream of wheat. You can break the yolk and stir everything together, saucing the entire bowl at once, or use it as dipping sauce, taking small little scoops of the golden stuff with each bite. (I prefer the latter.) You can add other breakfast-appropriate ingredients — such as bacon or shredded cheese — but I like letting the yolk shine with a little salt and pepper, maybe a some diced green onion to brighten it up.
This method, of course, leaves you with an egg white each time, but that’s ok. Egg whites may not taste like much, but they make lovely cocktails, particularly sours, which pair quite well with breakfast (because they contain citrus juice, you see).