Southwest Eggs Benedict

By á-47

Use Caribbean Habanero Cornbread recipe for the cornbread.

Cook eggs as desired, poached, fried or scrambles.

Serve with black beans and crisp bacon

Ingredients

• 1/4 cup minced onion
• 1/4 cup white vinegar
• 7 Tbsps. butter
• 2 Tbsps. ground chili powder
• 1/4 tea. ground cumin
• 1/2 cup chicken broth
• 4 pieces cornbread, each about 4" square, split, buttered and toasted (See Caribbean Habanero Cornbread recipe)
• 1 avocado, thinly sliced
• 4-8 eggs, cooked to taste

Preparation

Step 1

Combine onion, vinegar, 1 Tbsp. butter, chili and cumin. Stir over high heat just until sizzling, 2-3 mins.

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

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

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

Serve with black beans and crips bacon.