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Easy Cod Scrambled Eggs photo

Cod Scrambled Eggs

Elevate your breakfast with Cod Scrambled Eggs! A delightful fusion of flaky cod and creamy eggs, perfect for any morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cod Scrambled Eggs:
  • 1/2 cup leeks thinly sliced
  • 6 ounces fresh cod (1 large fillet)
  • to taste seasoning salt
  • 1 tablespoon good-quality olive oil divided
  • 4 large eggs
  • 1/2 tablespoon water
  • 1/4 teaspoon sea salt

Equipment

  • Frying Pan
  • Spatula
  • Bowl
  • Knife
  • Chopping board

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients - Start by thinly slicing the leeks and cutting the cod into bite-sized pieces. Rinse the leeks thoroughly.
  2. Step 2: Sauté the Leeks - Heat 1/2 tablespoon of olive oil over medium heat in a frying pan. Add the leeks and sauté until soft and translucent, about 3-4 minutes.
  3. Step 3: Cook the Cod - Add cod pieces to the pan with leeks. Season with seasoning salt and cook for 3-5 minutes until opaque and flaky. Remove and set aside.
  4. Step 4: Whisk the Eggs - In a bowl, whisk together the eggs, water, and sea salt until well combined and slightly frothy.
  5. Step 5: Scramble the Eggs - In the same pan, add the remaining olive oil, reduce heat to low, and pour in the egg mixture. Stir gently until they just start to set.
  6. Step 6: Combine - Once eggs are nearly cooked, add the sautéed leeks and cod back into the pan. Fold together gently until well combined.
  7. Step 7: Serve and Enjoy - Plate your cod scrambled eggs warm, optionally with crusty bread or a fresh salad.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freeze the cooked mixture for up to 1 month; reheat gently.
  • For a vegan version, substitute cod with tofu and eggs with plant-based alternatives.