James Carrier
Makes 4 servings

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.

How to Make It

Step 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.

Step 2

Add broth and boil until reduced to about 1/2 cup, 3 to 4 minutes.

Step 3

Scrape mixture into a blender. Whirl until very smooth, then whirl in remaining 6 tablespoons butter, in chunks.

Step 4

Place cornbread, toasted side up, on plates and garnish equally with avocado slices. Put eggs on cornbread and spoon chili sauce over them.

Ratings & Reviews

saracat's Review

March 01, 2012
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!