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Corn & ricotta scrambled eggs with chorizo
Corn & ricotta scrambled eggs with chorizo
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a leisurely weekend brunch with this hearty breakfast spread.
Ingredients:
  • 3 cobs corn, husks removed
  • 100g unsalted butter, chopped
  • 5.00 gm caster sugar
  • 1 tsp plain flour
  • 120g (1/2 cup) fresh ricotta
  • Olive oil, to grease and drizzle
  • 3 dried chorizo sausages, cut into 5mm-thick slices on the diagonal
  • 8 slices sourdough bread
  • 10 eggs
  • 40.00 ml finely chopped chives
Instructions:
  • 1. Preheat the oven to 150C. Stand a corn cob upright in a bowl and cut off the kernels. Repeat with the remaining cobs. 2. Heat 50g of butter in a frying pan over medium heat. 3. Add the corn kernels, sugar, flour, and 1 teaspoon of salt. Cook and stir for 5 minutes until the corn is just tender.
  • Blend the warm corn mixture and ricotta in a food processor until nearly smooth, then transfer to a bowl.
  • Prepare a roasting pan by lining half of it with paper towel. Preheat a chargrill pan and a lightly greased frying pan over medium heat. Cook chorizo in the frying pan, turning occasionally, for 5 minutes until both sides are golden. Move the chorizo to the lined side of the roasting pan and keep warm in the oven. While the chorizo is cooking, drizzle bread with oil and cook in the chargrill pan in 2 batches for 1 minute on each side. Transfer the bread to the other side of the roasting pan and keep warm in the oven.
  • Whisk eggs in a bowl. Melt remaining 50g butter in a non-stick frying pan over low-medium heat. Pour in eggs and wait for 30 seconds until the edges start to set. Use a spatula to gently fold cooked parts into the raw eggs. Cook and fold for 3 minutes until eggs are almost set. Off the heat, delicately stir in the corn mixture.
  • Plate the toast, layer with fluffy scrambled eggs and savory chorizo, and garnish with fresh chives before serving.

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