When I have the time, I like to try different and exciting breakfasts. One I tried recently was the Columbian arepa. Seeing that it’s not too different from an American breakfast, I used some familiar ingredients and some foreign. The result was a cross-culture success. The seemingly odd pairing of Cinnamon Raisin Swirl peanut butter with cornmeal cakes and plantains–which I had never had before–tasted homey and familiar, as hearty as an American breakfast.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients
1 cup fine cornmeal (sometimes called masa harina)
1 scant cup water
½ 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
4 eggs
Brown sugar for dusting
Procedure
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 ¼ 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.
Tags: Breakfast, Brunch, Cinnamon Raisin Swirl, Gluten-free, Lunch, Peanut butter, Sweet, Vegetarian
28 Responses to Sweet Peanut Butter Breakfast Arepas
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I would use this peanut butter stuffed in french toast! Maybe with cinnamon raisin bread!
I would try pb on grits and make them sweet. I’ve always eaten grits savory, but I think trying it sweet would be different!
Yum, my favorite peanut butter!
Swirled into a bowl of oatmeal!
I would add this to something like a savory bacon waffle. That sounds good to me.
I love swirling a hefty scoop of peanut butter in my hot breakfast oatmeal! It swirls and melts all around! Would love to try your cinnamon raisin inside too!
PB-Banana pancakes are a favorite of mine!
I usually put it in my oatmeal, but I think it would be good in a peanut butter pancake batter with grilled bananas on top. Yum!
I would concoct a spicy peanut butter and sriracha sauce for poached eggs on a toasted whole wheat English muffin.
For breakfast I would make a fruit, cheese, and pb sandwich. Mix any fruit with ricotta cheese and slather pb on your wheat or Ezekiel bread. Add fruit/cheese mixture and put together for a delicious flavorful sandwich!!
This sounds interesting! I will try it instead with the White Chocolate Wonderful – since that is my favorite.
(FYI: Colombia is spelled with 2 Os. This is a pet peeve of mine since I am Colombian. — Colombian arepa**)
I love to put a dollop of PB in whatever smoothie I’m making for breakfast – a nice protein AND flavor boost!
I know it sounds strange… but I like peanut butter, lettuce & mayo sandwiches. The sweet, salty, tangy combo is really good!
how about a peanut butter and raisin omelette?
On pancakes!
I love adding peanut butter to my waffle mix and then cook them! It adds a great flavor to the waffles I think!
Do people usually put peanut butter in their oatmeal? Because I think that sounds like a stellar breakfast.
Cinnamon Raisin Swirl on banana bread!
Cinnamon Raisin Swirl Spread around a huge juicy ripe peach! It’s a juice of cinnamon raisin peachiness all mixed in your mouth together! Tastes divine!
I’d mix it into my Greek yogurt with diced apples and plums and figs!
I would have PB in a savory-sweet sandwich, e.g a wrap with lettuce or spinach, tomato, peanut butter and sliced tempeh or tofu. Sounds like an odd combo but it’s delicious. The cinnamon raisin flavor would add a nice sweetness to it too!
How about using it as the secret ingredient in an extra special oatmeal raisin cookie?
I would make a peanut butter green monster smoothie!
katherinedibello (at) gmail (dot) com
I would use peanut butter stir-fried with vegetables!
Oh breakfast scones! I mix it into the batter to make a delicious chocolate chip peanut butter breakfast scone. My family just loves it!
I would definitely swirl it into a bowl of oatmeal with a spoonful of apricot jam too! Yummy flavor combo!
I love using peanut butter in french toast! instead of maple syrup I love using melted peanut butter and milk.
I like to put peanut butter in my smoothies and oatmeal. I also love it on pancakes…or really any breakfast bakes good: biscuits, scones, waffles…