Don’t knock it until you try it! These cod scrambled eggs are the perfect breakfast for dinner! Naturally protein packed, gluten free, low carb and paleo friendly!
Pin Cod Scrambled Eggs
Spanish recipe week is HERE!
You guys know that Mr. FFF and I went to Spain and Portugal about a month or so ago, and we ate a TON of good food. I’m still full from everything we ate.
Just kidding. I’m not. BUT, it was all so amazing. I don’t think we had anything that we didn’t like.
Except sardines. But does anyone REALLY like sardines? Things I wonder.
So, this week, I’m recreating 3 of some of the stand-out dishes that we had! They are going to sound a little “out there” to you but, I PROMISE you, they are seriously good. <– Especially the Pan Con Tomate and Salmorejo recipe
You probably read the title of this and was like “cod eggs?” Taylor, what on Earth? grilled cod for dinner, sure. And maybe some baked eggs for breakfast. But combining the two? AND, no way, no how am I going to eat fish for breakfast thank you very much.”
And, I hear you. We did NOT eat these for breakfast. They are SO good, but it would really take a lot for me to eat seafood for breakfast <– Unless it was an lox bagel breakfast bowlbowl, that is.
These scrambled eggs are basically the perfect BRINNER (breakfast and dinner) option!
When we saw cod scrambled eggs on the menu at El Sur in Madrid (you need to go there if you’re in Madrid!) we were intrigued. Slightly concerned, yes, but also VRY VRY intrigued. We also had a rule that we order the least American sounding food on any menu that we went to because that’s the whole reason for traveling is it not?
So we DOVE into the cod + eggs = ? water and here we are.
I’m not usually a “cod person” EVER (unless it’s air fried fish because CARBS) but paired with rich, creamy eggs and zesty, onion-y leeks? It is SRSLY a flavor match that is going to wake up your taste buds! Cod is naturally a fish that doesn’t have OODLES of flavor and fat, so letting it swim in a bath of good-quality olive oil and eggs brings this otherwise bland little fish friend up to a WHOLE new level of YUM.
It’s also only 6 simple ingredients that I am willing to bet real money on that you already have in your refrigerator.
Well, you might not have cod. But you can go to the store and buy it right now, right? ?
How to Make the Best Scrambled Eggs
The key to making this recipe the BEST is to cook the eggs LOW and SLOW. This is really the key to making ANY scrambled eggs perfectly.
- You want to keep the pan at a LOW temperature.
- Add the eggs in and DO NOT touch them. Not at all. Not until the bottom just begins to set.
- Once set, swirl them just ONCE with a whisk. Then leave them alone. You want to repeat this process over and over.
- Once the eggs are 90% cooked, you turn off the heat and whisk until they’re set, but still soft.
This makes lusciously smooth and creamy scrambled eggs that wrap each tender chunk of seasoned fish in the most delicious of hugs.
You just wait. You don’t think you’re going to like them.
But don’t be surprised when the craving strikes.
Happy cod egg eating!
Ingredients
- 1/2 Cup Leeks, thinly sliced
- 6 Oz Fresh cod (1 large fillet)
- Seasoning salt
- 1 Tbsp Good quality olive oil, divided
- 4 Large eggs
- 1/2 Tbsp Water
- 1/4 tsp Sea salt
Instructions
- Place the sliced leeks in a bowl and cover with cold water. Let stand while you make the fish.
- Dry the cod and sprinkle both sides with seasoning salt. Heat 1 tsp of the oil up in a large nonstick pan on medium high heat. Add in the cod and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side.
- Turn the heat down to medium low and break the cod into large chunks. Add another 1/2 tsp of oil into the pan and drain the leeks, patting them dry. Add them into the pan and cook until soft, about 2-3 minutes.
- Turn the stove off and remove the pan. Let cool for 5 minutes before continuing to cook. *
- While the pan cools, whisk the eggs with the water until well mixed and slightly frothy.
- Put the pan back on the stove on low heat and add in the remaining 1/2 Tbsp of oil. Let the oil heat for 2 minutes.
- Pour the eggs into the pan and do not do anything to them until the bottom just begins to set. Then whisk. Do not touch them again until the bottom begins to set again. Repeat this step until the eggs are about 75% cooked.
- Once the eggs are 75% cooked, add in the salt and whisk. Repeat the process one or two more times until the eggs are 90% set and cooked. Then turn off the heat and continue whisking until the eggs are set but still nice and soft. **
- Serve immediately and DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
[wprm_nutrition_label]
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 2 POINTS+: 7. OLD POINTS: 7
(per 1/2 the recipe)
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Excellent recipe. Very tasty, well balanced, and the eggs were perfect. Thank you.