Don’t knock it until you try it—Cod Scrambled Eggs are protein-packed, low-carb, and perfect for any meal of the day!
I make scrambled eggs all the time. And by all the time, I mean pretty much every morning. Some people drink loads of coffee for a pick-me-up, but for me, it’s protein. Plus, eggs are just plain delicious. But sometimes, I like to dress my eggs up and serve them for lunch or even dinner—sometimes as an egg salad sandwich or even a soufflé. But have you ever tried cod scrambled eggs?
Cod scrambled eggs are more than just your standard breakfast fare—they’re a full meal makeover. Mixing cod with eggs may seem unorthodox, but it’s surprisingly delicious. It sort of reminds me of a simpler bacalhau à Brás, a Portuguese dish of cod, eggs, and potatoes. Except, this recipe is even simpler to make. And more importantly, it tastes good!
Cod adds a subtle, savory flavor that complements the naturally creamy, soft texture of the eggs. Toss in some leeks for a gentle crunch and mild oniony sweetness, and you’ve got yourself a dish that’s equal parts fancy and comforting. It’s the kind of meal that makes breakfast, lunch, or dinner feel like a special occasion—even if it’s just a regular ol’ Thursday. Since it has such a simple flavor profile, you can easily tweak it to your liking. For example, I like to add some Roasted Tomatoes with a sprinkle of Parmesan for an Italian twist. Whatever you choose, this dish is bound to become a favorite if you’re feeling adventurous!
Are Cod Scrambled Eggs Healthy?
This recipe boasts plenty of protein thanks to the cod and eggs. What’s more, cod is a lean fish that’s low in calories but high in essential nutrients like omega-3s, vitamin B12, and selenium. Meanwhile, eggs bring healthy fats to the table. For those watching their starches, this meal is naturally low-carb and gluten-free. It’s dairy-free, too!
Soft and Creamy Eggs
I’m not the most patient person, but I’ve learned over the years that the key to perfect scrambled eggs is time. Cooking them slowly over low heat ensures the eggs stay creamy and soft. It’s not necessarily bad to cook eggs at medium-high heat, but you increase the chances of coming out with rubbery eggs. Also, adding a splash of water (or milk or cream) keeps the eggs light and airy—but the real takeaway here is to cook your eggs low and slow.
How to Make Ahead and Store
While this dish is best served fresh, you can prep some ingredients beforehand. Cook the cod and leeks as instructed, then store them in an airtight container in the fridge for up to 2 days. When ready to serve, gently reheat the cod and leeks over low heat before proceeding with the scrambled eggs. Store leftovers in an airtight container in your fridge for up to 5 days.
Serving Suggestions
Cod scrambled eggs is an incredibly versatile dish. Typically, I like to pair it with my homemade sourdough, because toast and eggs—it’s like a requirement, right? Avocado Toast is another pick, and hash browns are never a bad idea, either. Or, if this is more of a dinner thing, Roasted Potatoes And Asparagus with a bowl of your favorite soup is a filling trio!
Ingredients
- 1/2 cup leeks thinly sliced
- 6 ounces fresh cod (1 large fillet)
- Seasoning salt
- 1 tablespoon good-quality olive oil divided
- 4 large eggs
- 1/2 tablespoon water
- 1/4 teaspoon 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 teaspoon 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 teaspoon of oil to the pan and drain the leeks, patting them dry. Add them to the pan and cook until soft, about 2-3 minutes.
- Remove the pan with the cod from the heat. 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 tablespoon 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!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Excellent recipe. Very tasty, well balanced, and the eggs were perfect. Thank you.
I am recovering from a fracture and also need extra protein in the morning. I had no leeks but substituted red onion. It was delicious.
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