James Carrier
YieldsMakes 4 servings
Notes: Cook the eggs as you like - poached, fried, scrambled. Serve with hot black beans and crisp bacon. If you make cornbread with a mix, use a 14- to 15-ounce package.

How to Make It

Step 1
1

In an 8- to 10-inch frying pan, combine onion, white vinegar, 1 tablespoon of the butter, ground chili, and cumin seed. Stir often over high heat just until sizzling, 2 to 3 minutes.

Step 2
2

Add broth and boil until reduced to about 1/2 cup, 3 to 4 minutes.

Step 3
3

Scrape mixture into a blender. Whirl until very smooth, then whirl in remaining 6 tablespoons butter, in chunks.

Step 4
4

Place cornbread, toasted side up, on plates and garnish equally with avocado slices. Put eggs on cornbread and spoon chili sauce over them.

Ingredients

 1/4 cup minced onion
 1/4 cup white vinegar (wine or distilled)
 7 tablespoons butter or margarine
 2 tablespoons ground New Mexico or California chili (or chili powder)
 1/4 teaspoon cumin seed
 1/2 cup chicken broth
 4 pieces cornbread (about 4 in. square), split, buttered, and toasted
 1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, and thinly sliced
 4 to 8 large eggs, cooked to taste

Directions

Step 1
1

In an 8- to 10-inch frying pan, combine onion, white vinegar, 1 tablespoon of the butter, ground chili, and cumin seed. Stir often over high heat just until sizzling, 2 to 3 minutes.

Step 2
2

Add broth and boil until reduced to about 1/2 cup, 3 to 4 minutes.

Step 3
3

Scrape mixture into a blender. Whirl until very smooth, then whirl in remaining 6 tablespoons butter, in chunks.

Step 4
4

Place cornbread, toasted side up, on plates and garnish equally with avocado slices. Put eggs on cornbread and spoon chili sauce over them.

Southwest Eggs Benedict