Cheesy Breakfast “Polenta” with Eggs, Avocado and Salsa
Cook Time:
7
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 48g |
|---|---|
| Cholesterol | 215mg |
| Sodium | 730mg |
| Total Carbohydrates | 21g |
|---|---|
| Dietary Fiber | 9g |
| Sugars | 5g |
| Protein | 26g |
Ingredients
1 cup water
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
Directions
- 1
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.
- 2
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.
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