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Creole salted cod with cooked green plantains

Creole salted cod with cooked green plantains

Always running… A delicious breakfast on the GO!

PREP TIME: 4 hours 45 minutes


  • 1 lb salt cod
  • 1 oz julienne red onion
  • 2 tbsp chopped garlic
  • 1 tbsp chopped scotch bonnet pepper
  • 1 oz julienne red bell pepper
  • 1 oz julienne green bell pepper
  • 1 oz julienne yellow bell pepper
  • 2 tbsp olive oil
  • 1 green plantain (peeled and cut into 4 pieces)
  • 2 whole eggs


  1. Rinse cod two to three times with cold water.
  2. After rinsing allow cod to sit in cold water for 4 hours.
  3. After 4 hours rinse cod one final time then drain, shred and set aside.
    (Note: set aside about one quart of the water from the final rinse of the cod to cook the plantain and eggs)
  4. In a sauté pan over medium high heat sauté garlic, bell peppers, onion, scotch bonnet pepper, cod for 10 to 12 minutes reducing heat to medium.
  5. In a medium saucepot over high heat add water from final rinse of the cod and bring to a boil.
  6. When water comes to a boil add plantain, eggs and cook for about 8 minutes.
  7. After eggs and plantain are cooked removes from water.
  8. Peel eggs and cut in half.
  9. In a mason jar place sautéed cod, plantains and top with cooked eggs.


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