Corn & Ricotta Scrambled Eggs With Chorizo
Recipe: #30489
October 01, 2018
"From SFI April 2018."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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