Cheesy Breakfast “Polenta” with Eggs, Avocado and Salsa

Name: Cheesy Breakfast “Polenta” with Eggs, Avocado and Salsa
Cook time: 7 min
Total time: 7 min
Yield: 4
Ingredients: 1 cup water; 1 cup Almond Breeze Unsweetened Original Almondmilk; 2 cups Blue Diamond Almond Flour; ½ tsp. salt; 1 cup shredded cheddar cheese; 4 large eggs, cooked as desired; 1 large avocado, thinly sliced; ½ cup salsa; Cracked black pepper and additional shredded cheese if desired

Cook Time:
7 Minutes: Difficulty:
Easy: Serves Up To:
4 Servings

Nutrition Information

Total Fat	48g

Total Carbohydrates	21g

Cholesterol	215mg
Sodium	730mg

Dietary Fiber	9g
Sugars	5g

Protein	26g

Ingredients

Ingredient ready
1 cup water
Ingredient ready
1 cup Almond Breeze Unsweetened Original Almondmilk
Ingredient ready
2 cups Blue Diamond Almond Flour
Ingredient ready
½ tsp. salt
Ingredient ready
1 cup shredded cheddar cheese
Ingredient ready
4 large eggs, cooked as desired
Ingredient ready
1 large avocado, thinly sliced
Ingredient ready
½ cup salsa
Ingredient ready
Cracked black pepper and additional shredded cheese if desired

Directions

Step 1 complete
Combine the first 2 ingredients in a medium saucepan over medium-high heat. Bring to a simmer; stir in almond flour and salt. Cook, stirring with a whisk, 2 minutes or until thickened. Remove from heat and stir in cheese until incorporated.
Step 2 complete
Divide the polenta among 4 bowls. Top each with 1 egg, ¼ sliced avocado and 2 tablespoons salsa. Top with pepper and additional cheese, if desired.