Andean Eggs on a Potato Arepa with Huancaína Sauce and Asparagus with Achiote

Special Easter recipe by Chef Yerika Muñoz

Andean eggs with or without achiote asparagus (asparagus are optional)

Introduction

Easter celebrates spiritual renewal and represents an opportunity for sharing around the table. In Latin America, this moment translates into comforting flavors, storytelling ingredients, and ancient techniques with contemporary touches.

That fusion inspires this brunch recipe: it's a tribute to the Andean highlands, to the creativity of our kitchens, and the delicacy of an intimate and elegant celebration. Perfect for surprising guests during Holy Week.

Ingredients (for 4 servings)

For the potato arepas:

• 2 cups of mashed yellow potatoes (ideally Huayro or Yukon Gold potatoes)

• 1/2 cup precooked corn flour

• 1 egg

• 2 tablespoons crumbled fresh cheese

• Salt and black pepper to taste

  
  

For poached eggs:

• 4 fresh eggs

• 1 tablespoon of white vinegar

• Enough water for a medium pot
  

For the huancaína sauce:

• 4 tablespoons yellow chili paste (seeded and deveined)

• 3/4 cup evaporated milk

• 1/2 cup of fresh cheese or ricotta

• 4 salty soda-type crackers

• 1 clove of garlic

• 2 tablespoons of vegetable oil

• Salt to taste

• Touch of cilantro
  

For the asparagus with achiote (OPTIONAL):

• 1 bunch of green asparagus

• 1 tablespoon of achiote oil

• Sea salt to taste
  

AND NOW READY to decorate:

• Microgreens, tender shoots, or edible petals

• Extra cilantro also works.
  

Preparation

Potato arepas

1. In a large bowl, mix the mashed potatoes, corn flour, egg, fresh cheese, salt and pepper.

2. Form discs approximately 1 centimeter thick.

3. Heat a frying pan with a few drops of oil and brown the arepas on both sides until they are crispy on the outside and soft on the inside.

   
   

Poached eggs

1. Boil water in a pot and add a tablespoon of vinegar.

2. Reduce the heat until the water is barely bubbling.

3. Create a swirl with a spoon and gently pour the egg into the center. Cook for 3 minutes and remove with a slotted spoon.

   
   

Huancaína sauce

1. Blend all ingredients until you get a thick, creamy texture.

2. Correct the salt and, if necessary, adjust the texture with more evaporated milk.

   
   

Asparagus with achiote

1. Cut off the tough ends of the asparagus.

2. Sauté them in achiote oil for 3-4 minutes until tender and lightly browned.

   
   
   
   

Final assembly

1. Place a potato arepa in the center of the plate.

   
   

2. On top, carefully place a poached egg.

   
   

3. Pour generously over the hot Huancaína sauce.

   
   

4. Serve with sautéed asparagus and garnish with microgreens or flowers if desired.

   
   
   
   

Tips from Chef Yerika

• If you're preparing this dish for a large event, you can make the arepas in advance and reheat them in the oven.

  
  

• The poached egg should be well drained before mixing to prevent the sauce from diluting.

  
  

• For a deeper flavor in the sauce, lightly sauté the garlic before blending.

This recipe is more than a dish: it's a way to celebrate Latin American cuisine's identity, land, and soul. In every bite, the soft textures of the potato, the creaminess of the chili, and the freshness of the egg intertwine. When cooked with roots and passion, the result not only nourishes but also excites.

May this Easter find you surrounded by authentic flavors, shared stories, and tables that unite.