Southwest Eggs Benedict

Southwest Eggs BenedictRecipe
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.
Makes 4 servings


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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


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.

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

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

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

Created date

October 2003

Nutritional Information

Calories 643
Caloriesfromfat 63 %
Protein 14 g
Fat 45 g
Satfat 20 g
Carbohydrate 49 g
Fiber 4.3 g
Sodium 1025 mg
Cholesterol 330 mg