Gf Breakfast Arepa* Recipe

Make dough

In a medium bowl combine 1.5 cups pre-cooked cornmeal and 1/2 tsp salt. Slowly add 1 1/4 cups warm water, mixing with your hands until a soft, moist dough forms. Let rest 5 minutes. If dough feels dry, add up to 1 tbs more water; if sticky, add a teaspoon of cornmeal.

Shape and cook

Divide dough into 4 equal portions (for 4 servings). Roll each into a ball and flatten to 1/2-inch thick discs, about 4 inches across. Heat a large nonstick skillet over medium heat and add 1 tbs olive oil. Cook arepas 4–5 minutes per side until a golden crust forms and they sound hollow when tapped. Add remaining 1 tbs oil if needed. After pan-searing, optionally finish in a 350°F (175°C) oven for 5–7 minutes to ensure cooked through. Keep warm wrapped in a towel.

In a small saucepan, warm 1 tsp olive oil over medium heat. Add 1/2 tsp minced garlic and sauté 30 seconds until fragrant. Add 1 cup drained, rinsed black beans, 1/4 tsp ground cumin and 1/4 tsp salt. Stir and cook 3–4 minutes until heated through. Lightly smash about one-quarter of the beans with the back of a spoon for texture. Finish with 1/2 tbs fresh lime juice and keep warm.

Toast 1/2 cup pepitas in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant and slightly popping. Let cool. In a small food processor or blender, combine toasted pepitas, 1/2 cup cilantro, 1/4 cup parsley (if using), 1 garlic clove, 1 tbs lime juice, 3 tbs olive oil and 1/2 tsp salt. Pulse to a coarse pesto. Add up to 1 tbs water to loosen if needed. Taste and adjust salt or lime.

Combine 1 diced Roma tomato, 1/4 small red onion (finely diced), 2 tbs chopped cilantro and 1/2 minced jalapeño (optional) in a bowl. Add 1 tbs fresh lime juice and 1/4 tsp salt. Stir and let sit 5–10 minutes to meld flavors.

Prepare a double boiler: simmer an inch of water in a saucepan and place a heatproof bowl over it without touching the water. Whisk together 2 egg yolks and 1 tbs lime juice until slightly thickened. Place bowl over simmering water and whisk constantly until warm and slightly thickened (about 1–2 minutes).

Remove bowl from heat. Very slowly drizzle in the 4 tbs melted warm butter while whisking constantly to emulsify into a hollandaise. Once incorporated, whisk in 1/2 tsp achiote paste until evenly colored. If sauce is too thick, whisk in up to 1 tsp hot water to reach a spoonable consistency. Season with 1/4 tsp salt. Keep warm (not hot) until plating. Note: keep temperature gentle to avoid curdling.

In a nonstick skillet over low-medium heat, melt 1 tbs unsalted butter. Crack 4 eggs into the pan spaced evenly. Cook slowly until whites are set but yolks remain runny, about 3–4 minutes. Season with 1/4 tsp salt and 1/8 tsp pepper. For slightly set tops without flipping, cover pan for 30–45 seconds. Alternatively, cook to desired doneness.

Split each warm arepa horizontally (or slice through the middle) to create a pocket, or simply top each whole arepa. Spoon about 1/4 cup warm black beans onto the bottom half of each arepa.

Top beans with about 1/4 cup shredded or sliced mozzarella (per arepa) so it begins to soften from the warmth.

Place a sunny egg on top of the cheese. Spoon 1–2 tbs pepita pesto across the egg and beans, then add 1–2 tbs pico de gallo over the egg.

Drizzle 1–2 tbs achiote hollandaise over each assembled arepa. Garnish with extra toasted pepitas (about 1 tsp each) and microgreens or cilantro.

Serve immediately while eggs are runny and hollandaise is warm. Leftover components (pesto, beans, hollandaise) can be refrigerated separately for up to 2 days.