1/4 cup minced onion 1/4 cup white vinegar (wine or distilled) 7 tablespoons butter or margarine 2 tablespoons ground chili powder 1/4 teaspoon cumin seed 1/2 cup chicken broth 4 pieces cornbread (each about 4″ square) split, buttered and toasted 1 ripe avocado pitted peeled and thinly sliced 4 large eggs cooked to taste (poached, fried or scrambled) (4 to 8)
In skillet pan, combine onion, vinegar, 1 tbsp butter, chili powder, and cumin. Stir over high heat just until sizzling, 2-3 minutes. Add broth and boil until reduced to about 1/2 cup, 3-4 minutes. 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. Top with eggs cooked as desired & drizzle with sauce.