Southwest Eggs Benedict Recipe

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• 4 pieces cornbread (about 4 in. square), split, buttered, & toasted
• 1/2 c chicken broth
• 1/4 c minced onion
• 2 tbsps ground New Mexico or California chili (or chili powder)
• 1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, & thinly sliced
• 1/4 tsp cumin seed
• 4 to 8 large eggs, cooked to taste
• 1/4 c white vinegar (wine or distilled)
• 7 tbsps butter or margarine

• Step #1 In an 8- to 10-inch frying pan, mix onion, white vinegar, ground chili, 1 tbsp of the butter, & cumin seed.
• Step #2 Stir often over high heat just until sizzling, 2 to 3 mins.
• Step #3 Add broth & boil until reduced to about 1/2 c, 3 to 4 mins.
• Step #4 Scrape mixture into a mixer.
• Step #5 Whirl until very smooth, then whirl in remaining 6 tbsps butter, in chunks.
• Step #6 Place cornbread, toasted side up, on plates & garnish equally with avocado slices.
• Step #7 Put eggs on cornbread & spoon chili sauce over them.
• Enjoy the Southwest Eggs Benedict recipe

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