Microwave Egg Farofa

Hydrate the coarse cornmeal by adding water and mixing by hand until the meal is moist but still crumbles when squeezed.

Whisk the eggs as if you were preparing scrambled eggs.

Place the whisked eggs in a microwave-safe dish, cover, and cook for two minutes.

Remove the eggs from the microwave (they will have formed a block similar to an omelet) and coarsely break them up with a fork.

Add the hydrated cornmeal to the mixture of broken-up eggs and thoroughly combine the ingredients.

Return the mixture to the microwave, still covered, and cook for another two minutes.

Season the finished farofa with salt, pepper (if desired), and add the chopped fresh herbs.