Corn & Ricotta Scrambled Eggs With Chorizo

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.