The ultimate breakfast

Arepas con Huevo/Corncake and Egg Breakfast Sandwich recipe 

Total: 25-30 minutes 
Prep: 15 minutes 
Cook: 15 minutes 
Yield: 5 servings 

Arepas con huevo are the ultimate  breakfast in Colombian cusine. They're just simply delicious corncakes fried in oil, filled with an egg cooked all the way throught.  Arepas are made with a special precooked corn meal called Harina Pan, which you can find in Latin markets or in the Latin food section of some supermarkets.

Ingridients 

1. 1 1/2 cups Harina Pan (special cornmeal for making arepas)
2. 1/2 teaspoon salt (or to taste)
3. Optional: 1/4 teaspoon black pepper
4. 1 1/4 cups water
5. 1 tablespoon butter (melted)
6. 4 eggs
7. 6 cups vegetable oil for frying 

Steps:

1. Mix the Harina Pan with the salt and pepper in a medium  bowl. Add the water and the melted butter and mix well. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
2. Reserve 2 tablespoons of dough. Divide the remaining dough into 5 pieces, and roll each piece into a smooth ball.
3. Place one ball between 2 small ziplock bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3-4 inches in diameter and about 1/3 inch thick. You can neaten the edges of the circle with dampened fingers.
4. Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
5. Fry the arepas for a couple of minutes on each side, until golden.
6. Remove from heat and place arepas onto a plate lined with paper towels.
7. When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife. Hollow out a space in the arepa without slicing all the way through.
8. Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
9. Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
10. Remove from heat, season with salt and pepper to taste, and serve warm.