CORN AND RICOTTA SCRAMBLED EGGS WITH CHORIZO
SERVES 4 PREP 15 MINUTES COOK 20 MINUTES
3 corn cobs, husks and silk removed 100g unsalted butter, chopped 1 teaspoon caster sugar 1 teaspoon plain flour 1 teaspoon salt 120g fresh ricotta 2 chorizo sausages, cut diagonally into 5mm-thick slices 8 slices sourdough 2 tablespoons extra virgin olive oil 10 eggs, lightly beaten 1 green onion, thinly sliced
1 Preheat oven to 150°C/130°C fan-forced. Using a large knife, cut kernels from corn cobs. Melt ½ the butter in a frying pan over medium heat. Add corn, sugar, flour and salt. Cook, stirring, for 5 minutes or until corn is just tender. 2 Transfer corn mixture to a food processor. Add ricotta. Process until almost smooth. Transfer to a bowl. 3 Line half a roasting pan with paper towel. Preheat a chargrill pan and a lightly greased frying pan over medium heat. Cook chorizo in frying pan, turning, for 5 minutes or until golden on both sides. Drain on the paper towel. Drizzle the bread with oil and chargrill, in 2 batches, for 1 minute each side. Transfer to other side of roasting pan. Place in oven to keep warm. 4 Melt remaining butter in a non-stick frying pan over medium-low heat. Add egg. Wait for 30 seconds or until mixture starts to set on base, then, using a spatula, fold cooked egg into uncooked egg. Continue cooking and folding for 3 minutes or until egg is almost cooked. Remove from heat. Gently fold in corn mixture. 5 Divide toast among serving plates. Top with scrambled eggs and chorizo. Sprinkle with green onion. Serve. NUTRITION: (per serve) 5184kj; 74.9g fat; 30.5g sat fat; 52.1g protein; 84.7g carbs; 11.6g fibre; 722mg chol; 2410mg sodium.