This recipe is excellent. I made this because I had leftover cornbread and avocado on hand. I will certainly make this again and would serve to guests; it comes out like something you would get in a good restaurant, but it's easy to make. Try it!
Southwest Eggs Benedict
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
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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. 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.
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