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Easy Cod Scrambled Eggs photo

Cod Scrambled Eggs

This Cod Scrambled Eggs recipe is a delightful twist on breakfast! Creamy eggs and flaky cod come together for a protein-packed start to your day.
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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 Scramble:
  • 1/2 cup leeks thinly sliced
  • 6 ounces fresh cod (1 large fillet)
  • Seasoning salt to taste
  • 1 tablespoon good-quality olive oil divided
  • 4 large eggs
  • 1/2 tablespoon water
  • 1/4 teaspoon sea salt

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

Cooking Instructions:
  1. Start by rinsing the cod under cold water and patting it dry with paper towels. Season it lightly with seasoning salt. Slice the leeks thinly and set them aside.
  2. In a non-stick skillet, heat half of the olive oil over medium heat. Once hot, add the cod fillet to the pan. Cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove the cod from the skillet and set it aside to cool slightly, then flake it into bite-sized pieces.
  3. In the same skillet, add the remaining olive oil and toss in the sliced leeks. Sauté them for about 2-3 minutes until they become soft and fragrant.
  4. While the leeks are cooking, crack the eggs into a mixing bowl. Add the water and sea salt, then whisk until the mixture is smooth and uniform.
  5. Once the leeks are ready, reduce the heat to low and pour the egg mixture into the skillet. Gently stir with your spatula, allowing the eggs to set slightly before adding the flaked cod. Continue to cook, stirring occasionally, until the eggs are just set but still creamy.
  6. Once the eggs are cooked to your liking, remove the skillet from the heat. Plate the Cod Scrambled Eggs and, if desired, garnish with fresh herbs or a drizzle of hot sauce for added flavor.

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of water to maintain moisture.
  • Leeks can be replaced with scallions or shallots for a different flavor.