In a medium pot, bring 3 cups of water to a boil with the butter and a hefty pinch of salt. Separately, add the cornmeal to a large mixing bowl

Once the water has come to a boil, carefully and gradually, add it to the cornmeal, using a spatula to stir as you go, creating a uniform dough. The batter should have the texture of wet sand. Set the dough aside

Meanwhile, bring more water to a boil, and add your eggs. Cook for 6 minutes, then immediately transfer the eggs to a bowl of ice water. Peel and set aside

Meanwhile, in a large pan or cast-iron skillet, over medium-high heat, add cooking oil to cover the bottom of the pan. Using your hands with a little oil on them, create patties with the dough, about the size of hockey pucks, and flatten them

Fry the arepas, undisturbed, for about 4 minutes, until the bottom is golden and crisp. Flip and repeat. Transfer to a paper towel and sprinkle immediately with flaky salt

Serve the arepas with a squeeze of Romesco, a slice of avocado, half an egg (cut lengthwise), a sprinkle of cheese, flaky salt, and red pepper flakes