CORN AND RI­COTTA SCRAM­BLED EGGS WITH CHORIZO

Super Food Ideas - - BRUNCH OVER EASY -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.