Hi, dear SIC fellows!

Today I'm happy to join the New Weekly Dynamic in the Steemit Iron Chef Community with this special omelet and some nice sides for breakfast. Today is #sicbreakfasts & #sicfruits and my user, @marlyncabrera, is in charge.

Arepas are, perhaps, the most popular food among Venezuelans. If a Venezuelan invites you to breakfast, chances are there will be arepas on the table.

This is one of those foods that you never get tired of, since you can vary the filling and even the ingredients of the dough. We can say the same happens when it comes to eggs.

In this case, I used black sesame seeds. I didn't use them inside the dough, but covered the arepas with the seeds once I had formed them to take them to the hot griddle.

Arepas can be a side dish; in this case, they should be placed on the side of the plate or in a separate dish on the table. But it is more common for the arepa to be served stuffed. Today I decided to stuff my breakfast arepas with fried eggs, avocado, and cheddar cheese.

I like to put a little oil on the griddle where I cook the arepas, this way they get crispy on the outside. Also, when I make the dough, I make sure to let it hydrate for at least half an hour before forming the arepas to take them to the hot griddle; this way, they are soft on the inside. You can bite into the arepa with confidence that you won't crush the filling, pulling it out of the arepa, but everything will stay in place, making the experience much more pleasurable.