Brazilian Cuisine
Bacon and Egg Farofa
Bacon and Egg Farofa (Farofa de Bacon e Ovo) is a rich, incredibly flavorful, and texturizing twist on the traditional Brazilian side dish, hearty enough to stand alone as a comforting warm salad. Crisp, smoky bacon releases its savory fat to sauté sweet onions and soft-scrambled eggs. The cassava flour then drinks in these rich juices, turning beautifully golden and crunchy. It is a quintessential Brazilian comfort classic that brings a celebratory touch to any everyday table.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 280 kcal
- Protein
- 8 g
- Fat
- 18 g
- Carbs
- 22 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Dice the bacon into small pieces
Dice the bacon into small pieces. Fine chop the onion and mince the garlic. Rinse, dry, and chop the fresh herbs.
- 02
Place the bacon in a cold, dry skillet over medium heat
Place the bacon in a cold, dry skillet over medium heat. Render the fat for about 5 minutes until the bacon is golden and crispy.
- 03
Add the butter to the rendered bacon fat, then toss in the on…
Add the butter to the rendered bacon fat, then toss in the onion and garlic. Sauté for 3 minutes until soft and translucent.
- 04
Push the bacon mixture to one side of the pan
Push the bacon mixture to one side of the pan. Crack the eggs into the empty space, season with a pinch of salt, and scramble gently until soft curtains form.
- 05
Mix the eggs with the bacon and onions, reduce heat to low, a…
Mix the eggs with the bacon and onions, reduce heat to low, and gradually stream in the cassava flour while stirring continuously.
- 06
Toast for 4-5 minutes, stirring constantly, until the flour t…
Toast for 4-5 minutes, stirring constantly, until the flour turns a rich creamy-gold color. Off the heat, season with pepper and fresh herbs, toss, and serve.
Dishday
Useful advice
Cooking tip
Do not overcook the eggs; keep them soft and slightly moist before incorporating the cassava flour. This ensures your farofa stays perfectly fluffy, not dry.
How to serve
Serve hot or warm. It is the perfect accompaniment to white rice, black beans, barbecue, or enjoyed completely on its own.
How to store
This dish is best enjoyed immediately. Reheating can cause the eggs to turn rubbery and the cassava to lose its signature crispness.
Note
To add a punch of briny contrast, toss in a handful of finely chopped pitted green olives alongside the fresh herbs.
