Preparation

Farofa is Brazil's secret weapon—toasted cassava flour that adds crunch and nuttiness to everything it touches. Traditionally it's a side dish, but in the dorm room economy, we're making it the star. This is the breakfast that makes you actually want to wake up before noon.

Preparation

1. Plug in your single hot plate or use your kettle's hot surface (if it has a flat top). Place your empty mug on the heat source.
2. Add the butter to the mug and let it melt completely, swirling to coat the bottom and sides.
3. Add the cassava flour to the melted butter. Using a fork or small spoon, stir constantly for about 1-2 minutes until the flour becomes golden and smells toasty and nutty. This is your farofa.
4. In a separate small container (or another mug), quickly whisk together the egg, milk, salt, and pepper.
5. Add the bacon or ham to the toasted cassava flour, then pour in the egg mixture.
6. Stir continuously with your fork for 1-2 minutes until the eggs are scrambled and cooked through, mixing with the crispy farofa.
7. Remove from heat, top with green onion and hot sauce, and eat immediately while the farofa is still crunchy.

Why This Works: Cassava flour is shelf-stable forever and creates an addictive texture when toasted. Find it in the gluten-free section or Latin markets. Once you taste farofa, you'll understand why Brazilians put it on everything.