Pao de Queijo Brunch with Scrambled Eggs and Mango
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Ingredients
- 250 g tapioca flour or cornflour
- 150 ml whole milk
- 60 ml vegetable oil
- 100 g parmesan, grated
- 7 large eggs
- 20 g butter
- 1 ripe mango
Nutrition (per serving)
- Calories
- 724 kcal
- Protein
- 26.2 g
- Carbohydrate
- 68.4 g
- of which sugars
- 13.1 g
- Fat
- 38.6 g
- of which saturates
- 13.1 g
- Fibre
- 1.8 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Bring the milk, vegetable oil and a pinch of salt to the boil in a small pan.
- 2
Pour the hot milk over the tapioca flour in a bowl and stir until it forms a smooth, stretchy paste. Leave for 5 minutes to cool slightly.
- 3
Beat in 1 of the eggs and the parmesan until you have a soft, sticky dough.
- 4
With oiled hands, roll the dough into 16 small balls and space them out on a lined baking tray. Bake for 20-22 minutes, until puffed and golden.
- 5
While the rolls bake, beat the remaining 6 eggs. Melt the butter in a pan over a low heat, add the eggs and cook gently, stirring, for 3-4 minutes until just set but still soft.
- 6
Slice the mango. Serve the warm pao de queijo with the scrambled eggs and mango alongside.
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