Corn & ricotta scrambled eggs with chorizo

Recipes / Eggs

This relaxed full breakfast offers plenty of excuse to eat in this weekend.

Recipe «Corn & ricotta scrambled eggs with chorizo» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 3 cobs corn, husks removed, 100g unsalted butter, chopped, 1 tsp caster sugar, 1 tsp plain flour, 120g fresh ricotta , Olive oil, to grease and drizzle, 3 Primo Classic Chorizo, cut into 5mm-thick slices on the diagonal, 8 slices sourdough bread , 10 eggs, 2 tbsp finely chopped chives.

Ingredients:

  • 3 cobs corn, husks removed 
  • 100g unsalted butter, chopped 
  • 1 tsp caster sugar 
  • 1 tsp plain flour 
  • 120g fresh ricotta 
  • Olive oil, to grease and drizzle 
  • 3 Primo Classic Chorizo, cut into 5mm-thick slices on the diagonal 
  • 8 slices sourdough bread 
  • 10 eggs 
  • 2 tbsp finely chopped chives 

Instructions

  1. Preheat oven to 150C. Holding a corn cob upright in a bowl, cut kernels away from cob. Repeat with remaining cobs. Heat 50g butter in a frying pan over medium heat. Add corn, sugar, flour and 1 teaspoon salt, and cook, stirring, for 5 minutes or until corn is just tender.
  2. Process hot corn mixture and ricotta in a food processor until almost smooth, then transfer to a bowl.
  3. Line half a roasting pan with paper towel. Preheat a chargrill pan and heat a lightly greased frying pan both over medium heat. Cook chorizo in frying pan, turning, for 5 minutes or until golden on both sides. Transfer to lined side of roasting pan. Keep warm in oven. Meanwhile, drizzle bread with oil, then cook in chargrill pan, in 2 batches, for 1 minute each side. Transfer to other side of roasting pan and keep warm in oven.
  4. Lightly beat eggs in a bowl. Heat remaining 50g butter in a non-stick frying pan over low–medium heat. Add eggs, wait for 30 seconds or until mixture starts to set on base, then, using a spatula, fold cooked eggs into uncooked eggs. Continue cooking and folding for 3 minutes or until eggs are almost cooked. Remove from heat, then gently fold in corn mixture.
  5. Divide toast among plates, top with scrambled eggs and chorizo, then scatter with chives to serve.