Southwestern Cheese Grits Breakfast Bowl With Avocado Salsa

This recipe was developed because of the leftovers in the fridge. It was a great way to turn 3 oz of steak into a wonderful meal for 2.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 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

Directions

1. 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.
2. 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.
3. When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs.
4. 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.
5. 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.