Soak scallions in a bowl of ice water.

For the grits, bring 2 cups of the vegetable broth and the salt to a boil in a medium-size pot. Once boiling, slowly add in the cornmeal, whisking to avoid getting clumps. Lower heat to medium-low and continue whisking until cornmeal is absorbed about 5 minutes. Add in the remaining 1 cup of vegetable broth and simmer, whisking occasionally, until thickened and pulling away from the sides of the pot about 20 minutes. Once thickened, stir in the heavy cream and simmer another 5 minutes, taste for salt and season, if needed.

Meanwhile, place a steaming basket in a medium pan filled with 1" of water. Add chard to steaming basket and bring water to a boil. Allow chard to steam for about 5 minutes. Season with salt, pepper, and lemon juice.

Heat a medium pan over medium heat and once hot, add the butter. Once the butter has melted, crack the two eggs into the pan, one at a time, spaced apart, and season with salt and pepper. Cook eggs until the white is set, yolk still runny, about 3-4 minutes.

Drain the scallions and pat dry. Combine tomatoes, parsley, scallions, vinegar, salt,  pepper, and a drizzle of olive oil.

To serve: Place the grits, steamed chard, and tomato salad alongside each other in a wide bowl. Top with the egg and avocado. Garnish with parsley.