Salt cod scramble

Ingredients

• One pound salt cod.
• 10 eggs.
• One red pepper.
• One green pepper.
• One onion.
• Two russet potatoes.
• Two tablespoons chives.
• One tablespoon tarragon.
• Two tablespoons parsley.
• One cup goat cheese.
• Two tablespoons butter.
• One cup cream.

Instructions

1. First things first, soak your salt cod for twelve hours, refreshing the water half way through. Unless you like exorbitantly salty cod. To each their own.
2. Next, pull out all your ingredients, including your eggs, so you can start prepping. Eggs cook best from room temperature.
3. Now, you can peel, large dice, and boil your potatoes till tender. Salt the water your potatoes are going to be cooked in. It should taste like the ocean. While your potatoes are boiling, large dice your peppers and onions and set them aside.
4. The next step is mincing your fresh herbs. Since this is a fisherman's recipe, feel free to take a few liberties with the vegetables, and herbs you throw in. You can use up some vegetables or herbs that might be taking up space in your fridge. The vegetables and herbs I have listed are my favourite for the dish.
5. Heat up a pan with oil on medium high heat and saut your peppers, onions, and salt cod till just soft. Take off heat and set aside.
6. Break all your raw eggs in a bowl and whisk with the cream until combined (if you have a lemon around, give half a lemon a squeeze into the eggs for added flavour) and warm up a pan on medium low with your butter. When the butter has just melted, the pan should be perfectly heated for your eggs.
7. Pour your eggs in and let them sit in the hot pan for about a minute before you begin to gently stir them with a rubber spatula. When your eggs are 80 per cent done, add in your vegetable andcod mix and your minced tarragon and parsley (saving the chives for sprinkling over top).
8. When the eggs have finished, you are done! Crumble some goat cheese over top, and your chives and serve hot.

Yields 10 servings.