Eggs and Scallions with Toasted Cassava Flour

Name: Eggs and Scallions with Toasted Cassava Flour
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tbsp. unsalted butter; 1 ⁄ 2 cup cassava flour; 2 tbsp. olive oil; 4 scallions, thinly sliced; 5 eggs, lightly beaten; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4

TODD COLEMAN

Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz's The Brazilian Kitchen (Kyle Books, 2010). This recipe appeared in our March 2011 issue as a part of Dorothy Irwin's profile on cassava, Taking Root.

Ingredients

2 tbsp. unsalted butter
¹⁄₂ cup cassava flour
2 tbsp. olive oil
4 scallions, thinly sliced
5 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste

ADVERTISEMENTAD

Instructions

Step 1

Heat butter in a 2-qt. saucepan over medium-low heat. Add cassava flour and cook, stirring often, until lightly browned, about 10 minutes. Transfer flour to a small bowl and set aside.

Step 2

Heat oil in a 10″ nonstick skillet over medium heat. Add 3 scallions and cook, stirring, until soft, about 5 minutes. Add eggs and cook, stirring, until soft and creamy, about 2-3 minutes. Remove from heat and stir in half the toasted flour; season with salt and pepper. Divide between 4 plates; sprinkle with remaining toasted flour and scallions.