Homemade Arepas (Breakfast Sandwiches)

• For Arepa corn cakes:
• 1 cup precooked cornmeal
• 1 1/2 tsp salt
• 1 1/2 cups warm water
• oil for pan frying
• For sandwich filling:
• 4 eggs
• 1/2 lb chorizo sausage (or other sausage of choice), sliced
• 1/2 cup Manchego cheese, shredded
• avocado, sliced
• Cilantro

Arepas:

Whisk the precooked cornmeal, salt, and water until all the lumps are gone and completely combined. Let sit 10-15 minutes.

Divide dough into 4 equally sized portions, and flatten to make circular patties, 1-2” thick. Preheat oil (about 1/4” deep) on medium heat in a Nordic Ware Slim Griddle or other griddle or pan with sides. Cook patties for 5-6 minutes on each side. Place on a cooling rack in a baking sheet to allow excess grease to drain off.

Breakfast Arepa Sandwich:

Using the same pan, sauté sliced chorizo until fully cooked. Set aside, but keep oil in pan for eggs. Fry eggs until whites are set, but yolk is runny.

Use a paring knife to carefully split the patties in half, 8 halves total. Place chorizo on one arepa patty and place shredded Manchego on top. Add avocado slices and finish with the fried egg. Sprinkle fresh cilantro and top with another arepa patty. Repeat with remaining arepa patties and enjoy!