Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha)

Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha)
Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha)
Farofa is the term for a side dish using toasted farinha de mandioca—in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Egg Side Kid-Friendly Quick & Easy Brazilian Butter Green Onion/Scallion Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
  • 2 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 5 large eggs
  • 1 1/2 cups manioc flour
  • 4 scallions (white and green parts), thinly sliced on a bias
  • Carbohydrate 38 g(13%)
  • Cholesterol 248 mg(83%)
  • Fat 19 g(29%)
  • Fiber 2 g(7%)
  • Protein 13 g(26%)
  • Saturated Fat 7 g(33%)
  • Sodium 93 mg(4%)
  • Calories 376

Preparation Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside. In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish. Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper. Pour into a serving dish and garnish with the reserved scallions. From The Brazilian Kitchen © 2010 by Leticia Moreinos Schwartz. Reprinted with permission from Kyle Books. Buy the full book from Amazon.

Preparation Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside. In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish. Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper. Pour into a serving dish and garnish with the reserved scallions. From The Brazilian Kitchen © 2010 by Leticia Moreinos Schwartz. Reprinted with permission from Kyle Books. Buy the full book from Amazon.

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