- 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.