Arepa Benedict Recipe

Arepa Benedict Directions

1. 1

   Prepare the Arepas

   In a large bowl, combine the precooked cornmeal, salt, and water. Mix until a dough forms. Divide the dough into 4 equal portions and shape each into a disc about 1/2 inch thick.

2. 2

   Cook the Bacon

   In another skillet, cook the bacon until crispy. Remove and place on paper towels to drain excess fat.

3. 3

   Make the Hollandaise Foam

   In a small saucepan, melt the butter. In a bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of cayenne pepper. Gradually add the melted butter while whisking continuously. Add a little water to create a foam-like consistency.

4. 4

   Poach the Eggs

   In a pot of simmering water, carefully crack the eggs and poach for about 3-4 minutes until the whites are set and the yolks are still runny.

5. 5

   Assemble the Arepa Benedict

   Slice the avocado and layer it on top of each arepa. Add a slice of smoked salmon, a crispy bacon strip, and a poached egg. Drizzle with the hollandaise foam and serve immediately.