Eggs and Scallions with Toasted Cassava Flour

  • Serves

    serves 4


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.


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


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.

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