Baja Breakfast Bowl

Ingredients

• ¹⁄₂ cup Steamer Polenta, prepared and heated
• 2 cups water or Nourish Broth or Vegetable Broth
• ²⁄₃ cups low-fat milk
• ¹⁄₂ tsp salt
• 1 cup polenta (coarse yellow cornmeal)
• 1 recipe prepared Pesto Sauce
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• 2 cups baby kale, shredded
• ¹⁄₂ cup canned red kidney beans, rinsed and drained, heated
• ¹⁄₃ cup Poco Picante Salsa
• 2 tbsp Poco Picante Salsa Mix
• 1 cup diced tomatoes
• 1 tsp lime juice, optional
• cilantro, optional
• 2 tbsp Guacamole, prepared
• 2 ripe avocados
• 3 tbsp Guacamole Dip Mix
• lime juice, optional
• 1 large egg
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. Place warm polenta into a serving bowl.
2. Add kale and warmed beans and top with salsa and guacamole.
3. Preheat a lightly greased frying pan on medium heat. Crack egg into pan and let cook for 1–2 minutes, or until the egg white begins to turn solid.
4. Top bowl with egg, season with salt and pepper, if desired, and serve.