Tapioca Brazilian Breakfast ~ with Ham, Egg and Cheese

Scramble the eggs:

1. Crack the eggs into a bowl. Use a fork or whisk to beat them until the yolks and whites are well combined.
2. Season the beaten eggs with a pinch of salt and a dash of pepper.
3. Place a non-stick skillet or frying pan over medium-low heat. Add the olive oil and then pour the beaten eggs into the preheated pan. Allow them to sit undisturbed for a few moments until they start to set around the edges. Using a spatula, gently push the eggs from the edges toward the center of the pan. Continue to cook, pushing and folding the eggs gently, until they are mostly cooked but still slightly runny. Continue to cook and stir the eggs until they reach your desired level of doneness. Transfer them to a plate immediately to stop the cooking process.

Make the Tapiocas

1. Preheat a medium skillet.
2. Sprinkle ¼ to ½ cup of tapioca starch in an even layer to the bottom of the preheated pan. Spread out any uneven parts and fill in any holes. Let cook for 1-2 minutes until it starts to melt and sticks together.
3. Layer your fillings onto one half of the tapioca crepe (cheese, then ham, then scrambled eggs), then gently fold over the other half. If you want to melt the cheese, place a lid on the pan or cover with aluminum foil. Or make several tapiocas, place them on a baking sheet and warm through in the oven for 10 minutes at 350 F degrees. Enjoy!