Corn & Ricotta Scrambled Eggs With Chorizo
October 01, 2018
"From SFI April 2018."
- 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
Preheat oven to 150C/130C fan forced.
Using a large knife, cut kernels from corn cobs.
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.
Transfer corn mixture to a food processor and add ricotta and process until almost smooth and then transfer to a bowl.
Line half a roasting pan with paper towel.
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.
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.
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.
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.