James Carrier Photo by: James Carrier

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.

Sunset DECEMBER 1997

  • Yield: Makes 4 servings


  • 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.

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

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Southwest Eggs Benedict Recipe