Southwest Eggs Benedict

Southwest Eggs Benedict

Notes: Cook the eggs as you like - poached, fried, scrambled. Serve with hot black beans and crisp bacon.

Yield: Makes 4 servings

Ingredients:

1/4 cup minced onion
1/4 cup white vinegar (wine or distilled)
7 tablespoons butter 
2 tablespoons ground New Mexico or California chili (or chili powder)
1/4 teaspoon cumin seed
1/2 cup chicken broth
1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, and thinly sliced

Preparation

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.

 

Sunset Magazine




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