Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich
Arepas con huevo are savory fried corn cakes filled with an egg, providing a satisfying and energizing meal.
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Instructions
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Heat about an inch of vegetable oil in a heavy skillet over medium heat until a dough piece sizzles gently.
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Combine masarepa, salt, hot water, and melted butter in a bowl; mix well, then cover and rest for 10 minutes. Adjust water if dough is dry, ensuring it forms smooth balls easily.
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Reserve 2 tablespoons of dough. Divide the rest into 4 pieces, then roll each into a smooth ball, dampening hands to prevent cracking.
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Flatten each dough ball between plastic wrap or bags using a pan bottom to a 3-4 inch diameter, 1/3-inch thickness, neatening edges with wet fingers.
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Fry arepas for a couple minutes per side until golden.
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Remove and place arepas on a paper towel-lined plate.
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Once cool enough to handle, slice into the side of each arepa and hollow out a space without cutting through.
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Crack an egg into each arepa cavity, season if desired, and seal the opening with reserved dough.
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Return arepas to hot oil and fry for 2-4 minutes more, adjusting time for desired egg doneness. Repeat for remaining arepas.
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Remove, season to taste, and serve warm.