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Categories:
water grits salt grated cheese green chili pepper eggs pork avocado onion serrano chili pepper roma tomato lemon juice salt pepper fresh cilantro
Viewed: 63 - Published at: 6 years agoIngredients
- 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 pork, 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
Method
- 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.
- 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.
- When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs.
- 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.
- 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.
