Recipes Meals under $2.50 Southwestern Eggs Benedict

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    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.

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