Southwest Eggs Benedict

Southwest Eggs Benedict
Photo by James Carrier

Ingredients

  • 4 to 8 large eggs, cooked to taste
  • ¼ teaspoon cumin seed
  • 7 tablespoons butter or margarine
  • ½ cup chicken broth
  • ¼ cup minced onion
  • 2 tablespoons ground New Mexico or California chili (or chili powder)
  • ¼ cup white vinegar (wine or distilled)
  • + 2 more ingredients
    • 4 pieces cornbread (about 4 in. square), split, buttered, and toasted
    • 1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, and thinly sliced

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 u...

View full recipe at My Recipes

Comments

Variations on Southwest Eggs Benedict

  • Southwest Eggs Benedict
    • Chipotle Hollandaise Sauce
    • 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
    • 1/4 cup vegetable oil
    • +12 other ingredients


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