Salt Cod With Scrambled Eggs
"This Portuguese dish is delicious for lunch, dinner, or even brunch."
- Serving Size: 1 (571.1 g)
- Calories 535.5
- Total Fat - 35.3 g
- Saturated Fat - 11.6 g
- Cholesterol - 935.1 mg
- Sodium - 44791.2 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 2.5 g
- Sugars - 5.7 g
- Protein - 42.7 g
- Calcium - 185.7 mg
- Iron - 5.6 mg
- Vitamin C - 50.4 mg
- Thiamin - 0.3 mg
Cover salt cod with water and soak overnight.
Drain, cover with fresh water and bring to simmer point.
Drain, taste for saltiness and simmer again if necessary.
When enough salt has been removed, drain and remove skin and bones from fish.
Flake fish and place in 1 ½ to 2 qt casserole.
Fry bacon until crisp.
Remove with slotted spoon and set aside.
Fry onion, green pepper and tomatoes 3 to 4 minutes.
Pour half the vegetables over the cod, combining gently with fork.
Add scrambled eggs in one layer and top with remaining vegetables.
Crumble bacon over casserole and sprinkle with black pepper.
Bake uncovered at 350F for about 20 minutes.
Tips & Variations
No special items needed.