Campfire Griddle Colombian Arepas de Huevo with Queso Fresco

Set a cast-iron griddle over the campfire grate and let it heat while you make the dough, keeping the coals medium-hot so the surface sizzles a drop of water on contact.

Serves 4

Ingredients

• 2 cups pre-cooked white cornmeal (masarepa)
• 2 1/2 cups warm water
• 1 teaspoon fine sea salt
• 1 cup crumbled queso fresco, plus more for topping
• 6 large eggs
• 3 tablespoons unsalted butter, melted, for the griddle
• 1/2 cup fresh cilantro leaves, chopped
• 1 ripe avocado, sliced
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• Hot sauce, for serving

Instructions

1. Set a cast-iron griddle over the campfire grate and let it heat while you make the dough, keeping the coals medium-hot so the surface sizzles a drop of water on contact.
2. In a large bowl, stir the masarepa and salt, then pour in the warm water and mix with your hands until a soft, smooth dough forms; fold in the crumbled queso fresco and let it rest 5 minutes.
3. Divide the dough into 8 balls and pat each into a disc about 1/2 inch thick, smoothing any cracks at the edges with a wet finger.
4. Brush the hot griddle with melted butter and cook the arepas 4 to 5 minutes per side until a golden crust forms and they sound hollow when tapped.
5. Slide the arepas to the cooler edge of the griddle, slice a pocket into the side of each, and gently spoon in a lightly beaten egg; cover with a metal bowl and let the egg set for 3 to 4 minutes.
6. Return the filled arepas over medium heat for another minute so the bottoms crisp and the egg finishes cooking through.
7. Top with extra queso fresco, chopped cilantro, sliced avocado, and green onions, then finish with a squeeze of lime and a dash of hot sauce.
8. Serve straight off the fire while the crust is crackly and the yolk is just soft, wrapped in a napkin for eating by hand around the campsite.
9. Arepas de huevo hail from Colombia's Caribbean coast, where cooks traditionally deep-fry a corn cake around a whole egg; this griddle version keeps the smoky, cheesy soul of the dish while suiting an open fire and a lazy tropical morning far better than a pot of hot oil.

Nutrition (estimated, per serving)

• Calories: 430 kcal
• Protein: 18g
• Fat: 22g
• Carbohydrates: 42g
• Fiber: 5g
• Sugar: 3g
• Sodium: 620mg