Instructions: 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.

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

Scrape mixture into a blender. Whirl until very smooth, then whirl in remaining 6 tablespoons butter, in chunks.

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

This recipe yields 4 servings.

Comments: Cook the eggs as you like - poached, fried, scrambled. Serve with hot black beans and crisp bacon. If you make cornbread with a mix, use a 14- to 15-ounce package.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.