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!
