Southwestern Cheese Grits Breakfast Bowl With Avocado Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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 lamb, 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

Recipe

• 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.