Prep time: 5 minutes
Cook Time: 15 minutes
Total time: 20 minutes
Yield: 4 servings
1 cup fine cornmeal (sometimes called masa harina)
1 scant cup water
1/2 teaspoon salt
Oil for frying (I like coconut oil for this because it lends a tropical flavor)
2 ripe plantains, peeled
8 tablespoons Cinnamon Raisin Swirl peanut butter
Brown sugar for dusting
1. In a mixing bowl, continuously mix together the cornmeal, salt, and water, slowly incorporating the water until the cornmeal comes together as a dough.
2. Preheat a large frying pan greased with oil over medium-high heat.
3. Scoop 1/4 cup servings of dough onto the pan and cook on each side until firm (about 1-2 minutes). If your pan isn’t large enough to cook all at once, make sure to add more oil in between batches.
4. Slice each of plantains in half on a bias.
5. Fry the plantains in hot oil on all sides for about 30 seconds to a minute, just until each side is golden brown. Remove from the pan.
6. Start assembling the dish by spreading 2 tablespoons of Cinnamon Raisin Swirl onto each arepa and placing one of the plantain halves on top. Set aside for now.
7. Heat more oil in the pan and, once hot, crack in the eggs making sure there’s enough room that the eggs don’t touch (you might have to do this in multiple batches).
8. Fry the eggs by cooking for 30 seconds on one side until the bottom has set, flipping, and cooking for 10 seconds on the other side, making sure not to cook or break the yolk.
9. Delicately place the fried eggs on top of the plantains, garnishing with brown sugar. Serve hot.
What other traditional breakfast dishes that normally don’t contain peanut butter would you add it to? Leave a comment below and on Monday, August 13, 2012 we’ll choose a random commenter to win a 16oz jar of Cinnamon Raisin Swirl, the peanut butter used in this recipe! US residents only.