- 4 c. water
- 2 ea. eggs
- 1/2 ea. Avocados From Mexico, thinly sliced
- 1/2 c. grits
- 1 t. vinegar
- Salt to taste
- In a medium-size pot, bring 2 cups water to a boil and pour the grits in. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally.
- While the grits are cooking, poach the eggs by boiling the remaining 2 cups water and vinegar in a different pot. Put the eggs in the water carefully and cook them in the boiling water for approximately 3-4 minutes. Once the eggs are done to your liking, remove them from the water-vinegar mix using a slotted spoon.
- Once the grits are cooked, spoon them into two bowls. Place an egg on top of each bowl of grits, followed by the garnish of avocado slices and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!