Gluten Free Eggs Bolivar Recipe
As I have probably mentioned before, brunch is one of my very favorite ways to entertain. For times when I want to entertain a lot of people at one time, I throw a cocktail party. But for more intimate gatherings where I really want to spend quality time with my guests, I prefer brunch. This Gluten Free Eggs Bolivar Recipe is a South American take on Eggs Benedict.
Instead of English muffins I make arepas for the base. Arepas are a simple flatbread made from just arepas flour (pre-cooked corn flour – I use PAN brand), salt, and water. They are easy to prepare and can be made ahead – always a plus for brunch.
Brunch is relaxed, easy, and a lot less stressful than dinner. It is also sophisticated in an unassuming way. And there is so much yummy food to serve at brunch – you aren’t limited to any one kind of food. Anything goes at brunch!
The arepas are layered with avocado slices, black beans, poached eggs, a dollop of spicy Sriracha lime sour cream, and a drizzle of cilantro chimichurri sauce – all of which can be prepared ahead and, if needed, reheated. Even the eggs!
If making a bunch of poached eggs to serve at brunch seems too time consuming and has been the thing stopping you from throwing a brunch, I have great news. They can be poached as normal (even the day before) and reheated very easily.
Here’s how you do it:
Heat water in a large pan that is deep enough that the water can come up a couple inches and there is still some room to spare. Fill the pan with a couple inches of water, add some salt and a splash of white vinegar to the water, and bring it to a light simmer – just a few bubbles hitting the surface of the water.
Crack the eggs into small bowls or ramekins – one per bowl. Fill a large bowl with very cold water.
Once the water is simmering, gently drop the eggs into the water. Don’t over-crowd the pan – make sure each egg has some room around it. Then let them simmer for about 3 minutes. The whites will be set and the yolks still runny.
With a slotted spoon, lift the eggs out of the simmering water and place in the cold water. Refrigerate the eggs until just before you want to serve them.
Before serving, line a plate with strong paper towels and bring some water up to a simmer in a pan. With a slotted spoon, put the eggs into the simmering water for 30-60 seconds. Lift from the simmering water and let them drain on the paper towels briefly.
If you want them to look very pretty, cut off any straggly parts with a sharp knife.
There you have it! Perfectly poached eggs for a crowd, stress free!
For the arepas, I make them ahead of time, wrap in plastic wrap and refrigerate until serving time. Then split them in half, heat a skillet over medium-high heat, brush a little oil on the pan and grill them on both sides.
The cilantro chimichurri sauce can be made days ahead, just refrigerate and then bring to room temp before serving. Give it a quick stir before drizzling on the eggs.
Make some good strong coffee, maybe a little Sangria or a Mimosa and enjoy the day with your guests!
- 1 cup arepas flour
- 1 teaspoon kosher salt
- 1 ¼ cups warm water
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans rinsed and drained
- ¼ cup prepared salsa
- ¼ cup sour cream
- 1 lime zested
- 2 teaspoons Sriracha sauce chili garlic sauce
- ¼ cup red wine vinegar
- ½ teaspoon kosher salt
- 2 cloves garlic minced
- ¼ small onion minced
- 1 red fresno chili pepper seeded, deveined, and minced
- ¼ cup fresh cilantro chopped (measured then chopped)
- ¼ cup fresh flat leaf parsley chopped (measured then chopped)
- 1 teaspoon dried oregano
- 6 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 8 poached cage free eggs
- 2 avocados sliced
- Lime wedges
Combine flour and salt in a medium mixing bowl. Make a well in the center and add the water. Slowly incorporate the water into the flour with a wooden spoon, stirring until lump-free. Let sit for 5 minutes.
Knead the dough in the bowl a few times then divide into 4 equal portions. Roll the portions into balls then flatten to be ½-inch thick.
Heat the oil in a large non-stick skillet. Add the arepas and cook for 8 minutes or until golden brown. Flip and cook another 8 minutes until golden brown on the other side.
Heat the beans and salsa together in a small sauce pan over medium heat.
Sriracha Lime Sour Cream
Combine the sour cream, lime zest, and Sriracha, stirring until smooth. Can be made a day ahead. Refrigerate until serving.
Stir together the vinegar, salt, garlic, onion, and pepper. Let sit for 10 minutes. Add the cilantro, parsley, and oregano. Whisk in the oil. Season to taste with salt and pepper.
Can be made ahead up to one week. Store covered in the refrigerator. Let come to room temperature before serving.
Heat a large non-stick skillet over medium-high heat and brush it with a little oil. Split the arepas in half and cook for 2 minutes per side or until heated through.
Place 1 split arepa per serving on a plate. Top with one quarter of the black beans, avocado slices, one poached egg on each arepa side, a dollop of the Sriracha Lime Sour Cream and a drizzle of the Cilantro Chimichurri Sauce. Serve with lime wedges.
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