Yield
Makes 4 servings
James Carrier

How to Make It

Step 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

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

Step 3

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

Step 4

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

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