This relaxed full breakfast offers plenty of excuse to eat in this weekend.
Ingredients
- 3 cobs corn, husks removed
- 100g unsalted butter, chopped
- 1 teaspoon caster sugar
- 1 teaspoon plain flour
- 120g (1/2 cup) fresh ricotta
- Olive oil, to grease and drizzle
- 3 dried chorizo sausages, cut into 5mm-thick slices on the diagonal
- 8 slices sourdough bread
- 10 eggs
- 2 tablespoons finely chopped chives
Method
- Step 1Preheat 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.
- Step 2Process hot corn mixture and ricotta in a food processor until almost smooth, then transfer to a bowl.
- Step 3Line 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.
- Step 4Lightly 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.
- Step 5Divide toast among plates, top with scrambled eggs and chorizo, then scatter with chives to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3180 kj
Energy
48g
Fat Total
23g
Saturated Fat
7g
Fibre
39g
Protein
668mg
Cholesterol
812.32mg
Sodium
9g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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