Weekends are just two short, precious days.  They seem to be packed full of everything we don’t have time for during the week, and sorely lacking time for rest and rejuvenation.  I saw a pin on Pinterest the other day that summed it up quite nicely.  It said, “Stop the Glorification of Busy”.  I liked the sentiment and I’m trying to take it to heart.  While it isn’t realistic to drop everything and declare the weekend “un-busy”, I can take advantage of the un-busy moments to do something rejuvenating.  And I think you should join me.  Grab that magazine, your cup of tea and an avocado.

Okay, I just heard the record scratch.  Yes, I said avocado.  We need it for breakfast.

Yes, I said avocado for breakfast.  Avocados are a fantastic addition to breakfast.  While they are very comfortable in their role as guacamole, they are ready for their close-up in the a.m. crowd.  In this case, they are paired with cheddar grits and an egg.  And it is out of this world tasty.  Let’s take a look-see, shall we?

See what I mean?  This is exactly what you need for breakfast, and you can read your magazine and sip that cup of tea while enjoying it.  Let’s get started.

Cheddar Grits with Avocado and Eggs

2 c. Water

1/4 t. Salt

1/2 c. Old Fashioned grits

1/4 c. Half and half

2/3 c. Sharp Cheddar Cheese, shredded

Pinch of garlic powder or 1 clove Garlic, minced finely

1 T. Butter

Black pepper

1 avocado, diced

Bring water and to a boil in medium saucepan.  Add salt, and slowly stir in grits.  Cover and turn heat to low, simmering and stirring occasionally until grits are smooth and creamy, about 20 minutes.  Add in a little water if grits are too thick.  Add in half and half, shredded cheese, and garlic powder.  Stir until cheese is melted and taste for seasoning.  Add black pepper and butter, and keep over very low heat while you prepare the eggs.

4 eggs

2 T. oil

2 large ice cubes

We’re going to “blind side” the eggs.  A technique I read about in a magazine and really liked.  It’s easy to do. 

Heat 1 T. oil in skillet.  Crack two eggs into pan over medium heat.  As soon as the white is almost set, add an ice cube and cover with a lid.  Cook over low heat until egg white is just set, about 2-3 minutes.  Salt and pepper to taste.  Wipe out skillet and repeat with the remaining eggs.

To serve, top grits with an egg and diced avocado.  Grab a spoon and devour.  Take a moment to enjoy a weekend breakfast whether it’s the only slow moment of your day, or a nice start to a whole day of down time. 

*Picking an avocado isn’t as difficult as it may seem.  The skin should be deep green and losing it’s sheen.  It’s best to buy avocado a couple of days before you need them; they’ll ripen on the counter.  If you gently squeeze an avocado it should give a little.  If it doesn’t give at all, it’s not ready.  If it gives a lot, it is past it’s prime or nearly there.  When slicing, cut from the top down until you reach the pit.  Run the knife around the avocado until you can separate the two halves.  Using the same knife, gently strike the pit and twist.  The pit should cling to the knife and can be easily discarded.  Scoop out avocado with a spoon and slice, dice or mash, depending on the recipe.  

And a final view to remind you why you should try this recipe this weekend: