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.
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.
Add broth and boil until reduced to about 1/2 cup, 3 to 4 minutes.
Scrape mixture into a blender. Whirl until very smooth, then whirl in remaining 6 tablespoons butter, in chunks.
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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