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Cheesy Breakfast “Polenta” with Eggs, Avocado and Salsa

Cook Time:
7 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat48g
Total Carbohydrates21g
Dietary Fiber9g


  • 1 cup water
  • 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


  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.

Made with these products:

One pound bag of Blue Diamond finely sifted almond flour
Almond Flour
Unsweetened Original Almondmilk
Unsweetened Original Almondmilk