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

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1 cup water
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1 cup Almond Breeze Unsweetened Original Almondmilk
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2 cups Blue Diamond Almond Flour
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½ tsp. salt
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1 cup shredded cheddar cheese
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4 large eggs, cooked as desired
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1 large avocado, thinly sliced
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½ cup salsa
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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.