Arepas Benedict with Chorizo and Hollandaise

**Prepare the Arepas:** Cook the arepas according to package instructions. If using homemade, bake in a preheated oven at 350°F (175°C) for about 20 minutes, flipping halfway through, until golden brown and cooked through.

**Cook the Chorizo:** While the arepas are baking, remove chorizo from casings. In a large skillet over medium heat, cook the chorizo until browned and cooked through, breaking it up with a spoon. Drain any excess grease.

**Poach the Eggs:** Fill a wide saucepan with about 3 inches of water and bring to a simmer. Add the vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide an egg into the center. Repeat with the remaining eggs. Cook for 3-4 minutes for a runny yolk. Remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain.

**Make the Hollandaise Sauce:** In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks, lemon juice, Dijon mustard, cayenne pepper (if using), salt, and pepper until light and frothy. Be careful not to let the bowl touch the water. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and emulsified. Alternatively, use an immersion blender or regular blender. If the sauce gets too thick, add a teaspoon of warm water at a time until it reaches desired consistency. Keep warm.

**Assemble:** Place a cooked arepa on each plate. Top with a portion of cooked chorizo, followed by a poached egg. Generously spoon hollandaise sauce over the egg.

**Garnish and Serve:** Garnish with chopped fresh cilantro (optional) and serve immediately.