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Southwest Eggs Benedict

James Carrier
Yield Makes 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.


  • 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

Nutrition 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

How to Make It

  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.