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Greatest plates · Breakfast
Cuscuz with Egg & Cheese
Northeastern Brazil's breakfast: steamed cornmeal, soft and crumbly, split open with butter melting into it, topped with a fried egg and grated cheese.
Serves 2Prep 15 minCook 15 minBreakfastEgg
Containsdairy · egg
KalaPlate Original
Protein 17%Carbs 38%Fat 45%
About 688 kcal a serve — 30 g protein, 65 g carbs, 34 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Damp the cornmeal
HydratePut the polenta — coarse cornmeal — in a bowl with a good pinch of salt and sprinkle over 180 ml water, tossing with your fingers until every grain is damp but the mixture still falls apart. Leave it 10 minutes to drink the water in.
In the bowlHydrate →
10 min
Steam the cuscuz
SteamSpoon the damp polenta loosely into a steamer basket lined with baking paper — don't pack it down or it steams into a brick. Steam over simmering water for 12 minutes, until it holds together and smells sweet. Turn it out and cut into wedges.
12 min
Fry the eggs
FryMelt half the butter in a frying pan over medium heat and fry the eggs to your liking, with crisp edges and soft yolks.
In the frying panFry →
3 min
Butter, egg, cheese
ServeSplit the hot cuscuz wedges, dot the remaining butter over so it melts in, top each with a fried egg and the grated cheddar, and scatter with spring onion.
On the platesTop →
Cook's noteLoosely spooned, never pressed — cuscuz should crumble under a fork. A microwave steamer works as well as a stovetop one.
Estimated per serve
688 kcal · 30 g protein · 65 g carbs · 34 g fatestimates, within ~10%
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