Cuscuz nordestino (steamed corn couscous) with egg

Method

1. In a bowl, mix the flocão with 1 teaspoon of salt, add 250 ml of water gradually, working it with your hands to moisten evenly, and leave to hydrate for 10 minutes. It should be moist and loose, forming clumps when squeezed; if dry, add 2 more tablespoons of water.
2. Put water in the base of the cuscuzeira without touching the basket, fit the basket and fill it with the flocão, without packing it. Cover and set over high heat until steam rises; lower to medium and steam for 10 to 12 minutes until soft and holding together. Without a cuscuzeira: line a steamer basket with a clean cloth over a pan of boiling water, cover and steam 15 minutes; or cook in a covered bowl in the microwave for 4 minutes on full power and rest for 2 minutes covered.
3. Just before the cuscuz is ready, heat half the butter in a non-stick frying pan over medium heat and fry the eggs for 2 to 3 minutes, spooning the butter over the whites, until set with runny yolks. Season with a pinch of salt.
4. Turn the cuscuz out onto a plate, cut it into slices, put the rest of the butter on top to melt and serve each slice with an egg.