Mouthwatering Colombian Gluten-Free Brunch Delight: Aromatic Arepa Stack with Avocado Salsa and Eggs Benedict

Allergens

Gluten-free

Ingredients

• 6 gluten
• free corn masa arepa rounds (prepared) 2 ripe avocados, diced 1 cup cherry tomatoes, halved 1 small red onion, finely chopped 1 jalapeño pepper, finely chopped Juice of 1 lime Salt and pepper to taste 6 large eggs 1 tablespoon white vinegar 2 ripe plantains, sliced and fried until crispy 1 cup homemade or store
• bought gluten
• free hollandaise sauce Fresh cilantro leaves for garnish

Instructions

1. Prepare the gluten free corn masa arepas according to package instructions and set aside. In a mixing bowl, combine diced avocado, cherry tomatoes, red onion, jalapeño pepper, and lime juice. Season with salt and pepper to taste, and let it sit for 10 minutes to marinate. Bring a pot of water to a simmer, add white vinegar, and bring to a boil. Poach eggs, one at a time, for 3 4 minutes or until desired doneness is reached. Remove with a slotted spoon and set aside. Heat gluten free hollandaise sauce in a small saucepan over low heat. Stir occasionally to prevent scorching. To assemble the dish, place one arepa on each plate, followed by a generous spoonful of avocado salsa, another arepa layer, and then a poached egg. Repeat with remaining arepas and eggs. Drizzle warm hollandaise sauce over the assembled stacks, garnish with crispy plantains and cilantro leaves, and serve immediately.

Chef’s Insight

The combination of textures and flavors in this dish creates a sensory experience that transports you straight to Colombia.

Notes

For best results, use ripe but firm avocados and fresh eggs. Be sure to monitor the water's temperature while poaching the eggs.