I travel down to San Luis Obispo at least once a year but always find myself at the same places since we have so many old faves like Firestone Grill, so when I was there for 2 nights recently, it opened up a chance to try some new places. Luna Red or more like us was the lucky winner for a leisurely brunch and I immediately gravitated towards the chorizo eggs benedict over arepas. It was genius!!
We already had a small bag of Harina de Maiz pre-cooked white corn meal already intended for making arepas to split and stuff with pork so it was not so far fetched to make it for this English Muffin substitute. Being Hawaiian at Heart, I could not help substituting the chorizo with Portuguese Sausage to put my own spin on Luna Red’s creation.
1 Fully Cooked Portuguese Sausage4 Eggs
1 cup Pre-cooked white corn meal (I used the P.A.N. brand)
½ tsp salt
1 ¼ cup water
Slice and pan fry the Portuguese Sausage in a tsp of olive oil until it is lightly brown and set aside.
1. Bring pot of water to a boil.
2. After water has boiled, lower it to a simmer and add 1 tbsp of vinegar to water
an egg in a separate bowl
4. Swirl the boiling water with a spoon
5. Gently slip the egg from the bowl into the swirling water. The vinegar and the swirling water will help keep the egg whites closer to the yolk
6. Cook to your desired consistency in the simmering water after it has floated
7. If you want to hard poach a few for the next day, remove from heat and place a cover over it for about 6 minutes.
Notes: I am always hesitant on making hollandaise sauce myself since it is normally with raw egg yolks so I just topped it with some crème fraiche and sprinkle of smoked paprika
Price: $4 for 2 servings (2 eggs over 2 arepas) = $2 a serving