Cod‑Liver Breakfast Toast

Cod‑Liver Breakfast Toast

Soft‑scrambled eggs, silky BANGA cod liver in oil, and fresh chives on pan‑toasted ciabatta—a Nordic‑meets‑Mediterranean morning upgrade you can whip up in under 15 minutes.

Why You’ll Love It

  • Omega‑3 boost from premium BANGA cod liver.
  • Hearty, café‑worthy crunch thanks to skillet‑toasted ciabatta with just a kiss of oil—no grill required.
  • Soft‑scramble technique yields custardy eggs that balance (not bury) the delicate fish.

Ingredients (Makes 2 Toasts)

Item

Amount

Ciabatta bread

2 thick slices (about 1 cm / ½‑in)

BANGA cod liver in oil

1 can (≈120 g / 4 oz), well‑chilled

Eggs

2 large

Unsalted butter

1 Tbsp

Neutral or olive oil

1–2 tsp (for toasting bread)

Fresh chives

1 Tbsp, finely snipped

Lemon wedge

1 (optional)

Sea salt & freshly ground black pepper

to taste

Equipment

Non‑stick skillet, small heat‑proof rubber spatula, and a second skillet (or the same one wiped clean) for toasting the bread.

Step‑by‑Step

  1. Toast the ciabatta

     

  • Heat a skillet over medium heat and add 1–2 teaspoons neutral or olive oil (enough to make a thin sheen).
  • Lay the ciabatta slices flat and toast about 1½ minutes per side, pressing lightly with a spatula until edges turn golden and the center feels crisp. Transfer to plates.
  1. Prep the cod liver

     

  • Open the chilled can of BANGA cod liver. Using a fork, lift the lobes onto a paper towel for 20–30 seconds to blot excess oil (prevents sogginess).
  • Break the liver into bite‑size pieces; keep nearby.
  1. Soft‑scramble the eggs

     

  • Whisk 2 eggs with a pinch each of salt and pepper.
  • Melt the butter in the clean non‑stick skillet over low Pour in the eggs.
  • Using a rubber spatula, stir slowly, sweeping the bottom so small curds form. After about 3 minutes, when the eggs are glossy and still slightly runny, remove from heat (carry‑over heat finishes them).
  1. Assemble

     

  • Spoon the soft‑scrambled eggs evenly over the warm ciabatta slices.
  • Nestle cod‑liver pieces on top and shower with snipped chives.
  • Finish with a squeeze of lemon for brightness, if desired.
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