White Corn Pancake Scrambled Eggs (Arepa y Huevos Revueltos)


This is a typical Colombian breakfast, the corn pancake with a side of scrambled eggs. But this version is both ingredients cooked in one saute pan together. I got this recipe from my father, he says he invented it but who knows… It’s a great way to change your scrambled eggs into something different by adding crunch and flavor with the arepa.

Makes for 1 Serving

Ingredients:

  • 1 White Corn Pancake
  • 2 Eggs
  • 1 Tbsp Heavy Cream
  • 2 Tbsp Unsalted Butter
  • Salt & Pepper, to taste

Preparation:

Cut white corn pancake into square pieces. Preheat saute pan and melt butter.

Saute pieces of arepa till crisp and golden about 4-5 minutes. While cooking in a bowl whisk together the eggs and heavy cream.

Right away add in the egg mixture with the cooked arepa. Stir till cooked. Season with salt & pepper.

Enjoy.

-Sherlly

About Sherlly

I love food.
This entry was posted in Breakfast, Brunch, Colombian, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

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