Southwestern Cheese Grits Breakfast Bowl With Avocado Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe was developed because of the leftovers in the fridge. It was a great way to turn 3 oz of steak into a wonderful meal for 2. Ingredients:
1 1/2 cups water |
1/2 cup grits, gluten free |
salt |
1/2 cup grated cheese (a combination of cheddar and monterrey jack is very good.) |
1/8-1/4 cup chopped green chili pepper |
2 eggs |
3 ounces grilled steak or 3 ounces grilled pork, thinly sliced |
1/2 medium avocado, diced |
1/4 cup chopped onion |
1 serrano chili pepper, minced |
1 roma tomato, diced |
lemon juice |
salt |
pepper |
fresh cilantro, to garnish |
Directions:
1. Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt. When grits return to boil, cover and reduce heat to medium low. Cook for 5 minutes.
2. While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato. Sprinkle liberally with lemon juice and season to taste with salt and pepper.
3. When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs.
4. Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc. When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm.
5. To assemble, divide the grits between 2 shallow bowls. Top each with a cooked egg, half the meat and a generous helping of avocado salsa. Sprinkle all with fresh cilantro or parsley if desired and serve.
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