Pan de Yuca with Cheese & Egg
Warm, cheesy cassava bread rolls with a crispy exterior and gooey melted cheese center, topped with a fried egg. A traditional Ecuadorian breakfast that's surprisingly quick to assemble.
- Total time
- 22 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 2 cups cassava flour (harina de yuca)
- 1 cup mozzarella cheese, shredded
- ½ cup queso fresco, crumbled
- 1 large egg
- 3 tbsp butter, melted
- ½ cup whole milk
- ¾ tsp salt
- ¼ tsp black pepper
- 4 large eggs for topping
- 2 tbsp olive oil for frying
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 2
Mix cassava flour, mozzarella, queso fresco, 1 egg, melted butter, milk, salt, and pepper in a bowl until combined.
- 3
Divide dough into 8 equal pieces. Roll each piece into an oval about 3 inches long.
- 4
Place rolls on baking sheet. Bake until golden and firm, 12–14 minutes.
- 5
Heat olive oil in a skillet over medium. Crack 4 eggs into the pan.
- 6
Cook until whites set but yolks still jiggle, 3–4 minutes. Season with salt and pepper.
- 7
Place 2 pan de yuca on each plate. Top or serve alongside 1 fried egg per serving.
Tools you’ll need
- mixing bowl
- baking sheet
- parchment paper
- 12-inch skillet
- spatula
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