Back to breakfast. I love doing cooked breakfasts. I don't do them often though. It is usually because it takes me so long to decide what to make it is lunch time. LOL
For this one though I just decided that I would through some things together. I actually really like creamed corn on toast for breakfast but I have at least 2 dozen eggs in the fridge so also wanted to use some of them. There was also a small piece of chorizo so I decided to us that up as well and so breakfast was created. It was so very good and would definitely add corn to scrambled eggs again.
Scrambled eggs with corn & chorizo
1/4 chorizo, finely chopped
1/2 a 125 g can creamed corn
1 tbsp ricotta
salt & pepper to taste
Sourdough toast and parmesan to serve
Over a medium heat cook the chorizo, add beaten eggs and let cook for a while then fold to scramble. Combine corn & ricotta and then fold through eggs. Serve immediately on toast.