Cheese Arepas with Soft Scrambled Eggs

Arepas use pre-cooked cornmeal, often labeled masarepa, rather than ordinary corn flour or cornmeal. The dough should feel soft and hold together when pressed; add water gradually because brands absorb differently. Cook the cakes on a skillet, split them while warm, and fill with cheese. This recipe serves four.

Serves: 4
Prep: 15 minutes
Cook: 20 minutes

Ingredients

• 2 cups pre-cooked white or yellow cornmeal (masarepa)
• 2 1/2 cups warm water
• 1 teaspoon fine salt
• 1 tablespoon unsalted butter, softened
• 1 cup shredded mozzarella or Oaxaca cheese
• 1 tablespoon neutral oil, for the skillet
• 6 large eggs
• 2 tablespoons milk
• 1 tablespoon butter, for the eggs

Method

1. Stir the warm water and salt together in a bowl. Pour in the masarepa gradually, mixing with your hand until a soft dough forms.
2. Knead in the softened butter and rest the dough for 5 minutes. Divide into eight balls and flatten into disks about 1/2 inch thick.
3. Heat a lightly oiled skillet over medium-low heat. Cook the arepas in batches for 5 to 6 minutes per side, until a golden crust forms.
4. Split each warm arepa partway through the side. Fill with shredded cheese and cover with a towel while the cheese softens.
5. Whisk the eggs with milk. Melt the butter in a clean skillet over low heat and cook the eggs, stirring slowly, until softly set.
6. Serve two arepas per person with a portion of scrambled eggs.

Variations

Use grated cheddar or Monterey Jack inside the arepas. Add chopped cilantro to the eggs, or serve sliced avocado on the side.

Storage and reheating

Refrigerate cooked arepas in a covered container for up to 3 days. Reheat in a dry skillet until hot, then fill with freshly cooked eggs.

Read the early-morning breakfast prep guide and grocery list for a week of breakfasts. Add cornmeal and cheese to the Lucru Home grocery list before shopping.