Oat and Corn Arepitas with Whipped Ricotta, Paprika Mushrooms, and Griddled Egg

Instructions

1. 1

   1. In a medium bowl, combine the pre-cooked cornmeal, oat flour, and 3 g (1/2 tsp) of the salt. Gradually add the warm water and 15 ml (1 tbsp) of olive oil. Mix until a soft dough forms. Let it rest for 10 minutes so the cornmeal and oats can hydrate.

2. 2

   2. While the dough rests, make the whipped ricotta. In a small bowl, combine the ricotta, lemon zest, lemon juice, 1 g (1/4 tsp) of salt, the optional honey, and a pinch of black pepper. Beat with a spoon or small whisk until creamy and light. Set aside.

3. 3

   3. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil. Add the red onion and cook for 2 minutes. Stir in the garlic and mushrooms, then season with the smoked paprika, the remaining salt, and half of the black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms are browned and the onion is tender. Keep warm.

4. 4

   4. Divide the dough into 8 equal portions and shape into small arepitas about 1 cm thick. Heat a griddle or nonstick skillet over medium heat. Cook the arepitas for 4 to 5 minutes per side, until golden and cooked through.

5. 5

   5. If you prefer to finish the arepitas in the oven for a fluffier center, place them on a tray and bake at 200 °C / 400 °F for 5 minutes after griddling.

6. 6

   6. In the same skillet or another nonstick pan, cook the eggs with a few drops of olive oil over medium-low heat until the whites are set and the yolks reach your preferred doneness, 3 to 4 minutes. Add a pinch of black pepper over the eggs.

7. 7

   7. To serve, place 2 arepitas on each plate. Spoon over the whipped ricotta, then the paprika mushrooms, and finish with 1 griddled egg per serving. Sprinkle with the chopped chives and serve immediately.