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.

Yield:

Makes 4 servings

Recipe from

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

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

Preparation

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.

Note:

December 1997