Northeastern Brazilian cuscuz with egg and queso fresco

Ingredients

For 1 serving

• Corn flour50 g
• Eggs2
• Queso fresco20 g
• Spring onions1
• Butter4 g
• Saltto taste

Contains: lactose, eggs,

Method

1. In a bowl, moisten the maize flour with a splash of water in which you have dissolved a pinch of salt, adding it a little at a time and rubbing with your fingers, until the flour feels like damp sand but doesn't form a dough; let it rest for 10 minutes.
2. Bring a couple of centimetres of water to the boil in a pan that will hold a steamer basket.
3. Put the flour in the basket without pressing it, cover and steam for 10 minutes, until set, risen and fragrant.
4. Meanwhile, thinly slice the spring onion; melt the butter in a small frying pan over a medium heat and fry it for 2 minutes, until soft.
5. Beat the eggs with a pinch of salt, pour them into the pan and scramble over a low heat for 2 minutes, until set but creamy.
6. Turn the cuscuz out onto the plate and serve with the eggs and the crumbled queso fresco.