Instructions

• Start by thinly slicing the leeks and setting them aside. Rinse the cod fillet under cold water and pat it dry with a paper towel. Cut the cod into small, bite-sized pieces and season lightly with seasoning salt.
• In a non-stick skillet, heat 1/2 tablespoon of olive oil over medium heat. Once hot, add the sliced leeks and sauté for about 2-3 minutes, or until they become soft and translucent. Be careful not to brown them; you want them tender.
• Push the leeks to the side of the skillet and add the remaining 1/2 tablespoon of olive oil. Place the cod pieces in the skillet, cooking for about 2-3 minutes on each side until they are cooked through and flaky. Stir gently to combine the leeks and cod.
• In a mixing bowl, crack the 4 large eggs and add 1/2 tablespoon of water along with 1/4 teaspoon of sea salt. Whisk the mixture until well combined and slightly frothy. This will ensure fluffy scrambled eggs.
• Reduce the heat to low and pour the egg mixture into the skillet with the cod and leeks. Use a spatula to gently stir the eggs, allowing them to cook slowly. Keep stirring until the eggs are just set but still creamy, about 3-4 minutes.
• Once the eggs are cooked to your desired consistency, remove the skillet from heat. Serve the Cod Scrambled Eggs immediately, garnished with freshly cracked black pepper or additional seasoning salt if desired.