Bacon and egg farofa is one of those recipes that captivates you at the very first bite. Crunchy, golden, and full of flavor, it brings simple ingredients together in perfect harmony: the saltiness of the bacon, the light texture of flaked corn flour, and the delicate touch of eggs.
It’s a classic side dish for barbecues, Sunday lunches, and special dinners, but it can also steal the show as a main course. Besides being practical, bacon and egg farofa is quick to make and irresistibly tasty, pleasing both traditional palates and lovers of good Brazilian food.
Index – Straight to the Point
Bacon and egg farofa recipe
Below, see how to make a simple and tasty bacon and egg farofa that’s ready in just a few minutes.
Ingredients
- 1 1/4 cups flaked corn flour (cornmeal flakes) (250 g)
- 250 g bacon, diced
- 1/2 cup margarine or butter (100 g)
- 1/2 cup chopped onion (70 g)
- 4 medium eggs, hard-boiled and chopped
- 3 tbsp fresh parsley and scallions (cheiro-verde)
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
How to make
- In a large pan, fry the bacon over medium heat until golden and crisp.
- Add the onion and sauté until softened and lightly golden.
- Add the margarine and stir until fully melted.
- Add the flaked corn flour, stirring constantly so it absorbs the fat and toasts lightly.
- Season with salt and black pepper, keeping in mind the bacon is already salty.
- Turn off the heat, add the chopped eggs, and fold gently.
- Finish with cheiro-verde and serve warm, with that irresistible crunch.
Total time: about 15 minutes
Yield: serves 4 to 6
Golden tips for a perfect bacon and egg farofa
- Use meaty bacon and blot excess fat with paper towels before adding to the flour.
- Boil the eggs ahead of time and let them cool before chopping — this keeps them from crumbling.
- Prefer flaked corn flour for a lighter, crunchier texture.
- Fold the eggs in only at the end, off the heat.
- Add a drizzle of olive oil or a bit more butter if you want a creamy bacon and egg farofa.
- For a bolder smoky flavor, use artisanal bacon.
Delicious variations of bacon and egg farofa
Bacon and egg farofa is versatile and can take on new flavors with just a few tweaks. Try these ideas:
Bacon and egg farofa with banana
Add slices of fried plantain for a sweet-savory touch that pairs perfectly with barbecues.
Bacon and egg farofa with calabresa sausage
Sauté thin slices of calabresa along with the bacon. It’s heartier and a guaranteed hit with feijoada.
Bacon and egg farofa with cassava flour
Swap the corn flour for toasted cassava flour for a more rustic flavor and drier texture, typical of countryside recipes.
Creamy bacon and egg farofa
Finish with a spoonful of requeijão (Brazilian cream cheese) or extra butter. The result is moist and irresistible.
Bacon and egg farofa with vegetables
Add grated carrot, corn, and peas. It turns colorful, nourishing, and perfect alongside grilled meats or roast chicken.
How to serve bacon and egg farofa
Bacon farofa goes with practically everything! Here are some ideas:
- As a side for barbecues;
- With feijoada or tropeiro beans;
- Alongside roast meats or grilled chicken;
- Served cold in summer salads;
- As a main course, with white rice and sautéed vegetables.
It’s also a great option for parties, casual dinners, and holiday meals.
Fun facts about bacon farofa
- Farofa dates back to colonial times as a practical way to make use of cassava flour.
- Bacon and egg were added to the original recipe in the 20th century, becoming one of Brazil’s most beloved combinations.
- It’s a staple in Brazilian steakhouses and even appears in Brazilian restaurants abroad.
- Modern versions sometimes include grilled queijo coalho or chopped nuts.
Frequently Asked Questions
1. Can I make bacon and egg farofa ahead of time?
Yes! Make it up to a day in advance and reheat in a skillet before serving. Store in the fridge in an airtight container.
2. Can I replace the bacon with something else?
Yes. Calabresa, Tuscan sausage, or even vegetarian options like smoked soy protein work well.
3. Can I use cassava flour instead of corn flour?
You can! The texture changes a bit, but the flavor stays amazing.
4. How do I make the farofa moister?
Add more margarine or butter, or fold in a spoonful of creamy requeijão at the end.
5. What dishes go well with bacon and egg farofa?
It’s great with barbecue, feijoada, grilled meats, roast chicken, and white rice. A true staple on Brazilian tables!
How to turn bacon and egg farofa into a main dish
With a few add-ins, this recipe becomes a complete meal:
- Mix in cooked rice and bake as a rice casserole.
- Add pinto or carioca beans for a quick version of tropeiro beans.
- Sprinkle with grated cheese and broil until golden.
- Toss in sautéed vegetables for a colorful, lighter option.
This flexibility makes bacon and egg farofa a go-to recipe for everyday meals.
How to store and repurpose bacon and egg farofa
- Store in an airtight container in the fridge for up to 3 days.
- To reheat, return to a skillet over low heat, stirring until crunchy again.
- To give it a new twist, use the farofa as a filling for omelets, savory pies, or stuffed breads.
Conclusion
Bacon farofa is a true celebration of Brazilian simplicity and flavor. Easy to make, full of texture, and endlessly adaptable, it turns any meal into a special moment.
From weekend barbecues to family lunches, this recipe is synonymous with pleasure at the table. Try it, share it, and discover why bacon and egg farofa is one of Brazil’s most beloved versions of farofa.
READ ALSO:
- Chicken Wrap: A Practical Afternoon Snack
- How to Make Grilled Pineapple – Perfect for Barbecue
- 5 Lunch Ideas
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