This will have you wanting to eat arepas all day, everyday...
arepas 3/4 cup cornmeal, finely ground 3/4 cup masa 1/4 teaspoon salt 1 cup milk 2 tablespoons butter 1 tablespoon honey 2/3 cup sharp white cheddar, shredded
toppings 5 eggs 1/3 cup ricotta cheese salt/pepper fresh cilantro chives bell pepper, finely chopped thinly sliced avocado
In a microwave-safe bowl, combine milk, butter and honey. Heat until butter is melted. Set aside. In a separate bowl, combine cornmeal, masa, salt and cheddar. Pour wet ingredients into dry ingredient and stir. Once combined, cover and place in the fridge for 30 minutes for the masa to hydrate.
Roll dough into 2" wide balls. One at a time, place a dough ball on a piece of wax paper and use another piece of wax paper to flatten the dough into a 1/2" thick circle. Grease a skillet with cooking spray (I used a coconut oil spray) and heat over medium. Add uncooked arepas and cook on each side for 1-2 minutes, or until nice golden brown color begins to form. Transfer cooked arepas to a cooling rack.
Once arepas are done cooking, make your eggs. In a bowl, whisk together eggs, ricotta cheese and salt/pepper. Pour into a greased skillet over medium heat. Use a wooden spatula to constantly stir the eggs. Once eggs first begin to start cooking, decrease heat to lowest heat setting and continue stirring until cooked. This is my dad's way of cooking eggs, the decreased heat method, and it's brilliant!
Top arepas with eggs, cilantro, chives, bell pepper and avocados. Serve!