Corn & Ricotta Scrambled Eggs With Chorizo

Prep Time
Cook Time
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"From SFI April 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (405.5 g)
  • Calories 1054.1
  • Total Fat - 71.9 g
  • Saturated Fat - 31.2 g
  • Cholesterol - 646.4 mg
  • Sodium - 2092 mg
  • Total Carbohydrate - 52.6 g
  • Dietary Fiber - 3 g
  • Sugars - 8.2 g
  • Protein - 50.7 g
  • Calcium - 390.1 mg
  • Iron - 6.1 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.8 mg

Step 1

Preheat oven to 150C/130C fan forced.

Step 2

Using a large knife, cut kernels from corn cobs.

Step 3

Melt 1/2 the butter in a frying pan over medium heat and add corn, sugar, flour and salt and cook stirring for 5 minutes or until corn is just tender.

Step 4

Transfer corn mixture to a food processor and add ricotta and process until almost smooth and then transfer to a bowl.

Step 5

Line half a roasting pan with paper towel.

Step 6

Preheat a chargrill pan and a lightly greased frying pan over medium heat and cook chorizo in frying pan turning, for 5 minutes or until golden on both sides and drain on the paper towel.

Step 7

Drizzle the bred with oil and chargrill, in 2 batches, for 1 minute each side and tehen transfer to other side of roasting pan and place in oven to keep warm.

Step 8

Melt remaining butter in a non-stick frying pan over medium-low heat and add egg and wait for 30 seconds or until mixture starts to set on base, then, using a spatula, fold cooked egg into uncooked egg and continue cooking and folding for 3 minutes or until egg is almost cooked and remove from heat and gently fold in corn mixture.

Step 9

Divide toast among serving plates and top with scrambled eggs and chorizo and sprinkle with green onion and serve.

Tips & Variations

No special items needed.