Arepa-Style Black Bean Cakes with Poached Egg and Tomatoes

My stand-by arepas recipe plus the nostalgic tug of the Midwest in Autumn, combined to bring you this delicious meal.

Plus, poached eggs. Poached eggs are so good. This might be my ideal meal, nostalgia or no.

Except, nostalgia, yes: Some great pals got married this weekend and it was all the memories, all at once. Just overwhelming, in the most beautiful way.

1 cup milk
2 tablespoons butter
1 1/2 cups medium grind cornmeal
1 teaspoon coarse salt
1/2 cup grated queso blanco
1 large chopped scallion
1 clove garlic, minced
1 jalapeño or other small hot pepper, minced
1/4 cup chopped fresh cilantro
1/2 cup canned or ready-to-use black beans
4 eggs, poached
chopped tomatoes
hot sauce

Place the milk in a saucepan over medium heat and bring to an almost-boil. Turn off the heat and stir in the butter. Allow to melt. Combine the cornmeal, salt, and cheese in a mixing bowl. Stir in the milk butter, then the scallion, garlic, jalapeño, cilantro, and beans.

Allow the mixture to sit for about 15 minutes and thicken-up. Then cook like small, thick pancakes over medium heat on a large oiled skillet.

Top with eggs, tomatoes, and hot sauce.

Serves four.

(For maximum nostalgia exposure, listen while you cook:

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