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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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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