4 ounces Spanish-style chorizo, cut into 1/2- to 1/4-inch cubes (see note above)
1 slice brioche, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper[
2 tablespoon olive oil
2 ears corn, kernels cut off of ears (about 3 cups kernels)
1 medium clove garlic, minced (about 1 teaspoon)
2 scallions, thinly sliced, greens and whites reserved separately
1/2 cup homemade or store-bought low sodium chicken or vegetable stock
3 tablespoon unsalted butter
2 tablespoons chopped basil leaves
4 poached eggs (see note above)
Crunchy sea salt