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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 643
  • Calories from fat: 63%
  • Protein: 14g
  • Fat: 45g
  • Saturated fat: 20g
  • Carbohydrate: 49g
  • Fiber: 4.3g
  • Sodium: 1025mg
  • Cholesterol: 330mg


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