Spanish cuisine · Breakfast & Eggs

Scrambled Eggs with Salt Cod

Creamy scrambled eggs with desalted salt cod and spring onion, cooked gently in olive oil over low heat.

Ingredients · for 2 servings

• 300 g desalted salt cod (bacalao)
• 5 eggs
• 1 bunch spring onions
• 3 cloves garlic
• 5 tbsp olive oil
• 2 tbsp cream
• 1/2 bunch flat-leaf parsley
• 4 slices country bread
• Pepper

Instructions

1. If the cod is still salted, soak it in the fridge for 24 hrs. in repeatedly changed water first; then pat dry, remove any bones and flake into bite-sized pieces.
2. Cut the spring onions into fine rings, keeping the white and green parts separate, and slice the garlic thinly.
3. Warm 3 tbsp olive oil in a nonstick pan and sweat the garlic with the white parts of the spring onions over low heat for 4 min. until translucent, without taking on color.
4. Add the cod and let it warm through gently for 3 min. until it turns white and flakes apart; do not add salt, as the fish brings enough of its own.
5. Whisk the eggs loosely with the cream and pepper, pour into the pan and stir slowly over low heat with a wooden spoon for 2–3 min. until the mixture just sets creamy.
6. Fold in the spring onion greens and chopped parsley and serve at once on country bread toasted in the remaining oil.