Southwest Eggs Benedict
James Carrier
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.
