Breakfast arepas

Ingredients

• 600g (about 1.32 lbs) PAN white corn flour (Harina PAN Blanca)
• 3 tbsp olive oil
• 2 tbsp salt
• 800g (about 1.76 lbs) streaky bacon, cooked
• 200g (about 7 oz) sliced mozzarella
• 8 eggs, fried
• 2 avocados (avos)

Directions

1. In a bowl, combine 1100ml (about 2.43 lbs or 4.63 cups) of water with the olive oil and salt. Stir until the salt is fully dissolved. Gradually add the PAN corn flour, stirring continuously, until you achieve a smooth, soft dough. Continue to mix for 2 minutes, then allow the dough to rest for 2-3 minutes.
2. With oiled hands, shape the dough into balls slightly smaller than tennis balls and place them on a tray.
3. Heat a cast-iron pan over medium-high heat. Flatten a dough ball in your palm to a size slightly larger than your hand. Cook in the pan for 4-5 minutes on each side or until golden brown. Once cooked, place the arepa on a rack to cool. Repeat the process with the remaining dough balls.
4. Preheat the oven to 250°C (482°F). Place the arepas on a tray and bake in the oven for 5-6 minutes, or until they puff up slightly.
5. While still hot, carefully cut into the side of each arepa and stuff with the cooked bacon, fried eggs, sliced avocado, and mozzarella cheese.