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!
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!
*This is VERY important. A too hot pan will cook the eggs too fast and we want nice soft, slow cooked eggs
**This seems crazy but it's how you cook the best soft scrambled eggs! I do this when I make normal scrambled eggs too!