Eggs Benedict Southwestern

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 fat-skimmed 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 an 8-10" frying 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 and spoon chili sauce over them.

Serve with hot black beans and and crisp bacon.