10 oz. cod fillet
4 eggs
4 egg whites
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. olive oil 1 garlic clove, minced
1/2 C. roasted red bell pepper
1/4 tsp. dried sage leaves, crumbled
Four 1-oz. slices country white bread (1/2″ slices), toasted
1 T. + 1 tsp. anchovy paste

In medium nonstick skillet, bring 2 C. water to a boil. Reduce heat to low; add cod. Poach cod 5-7 minutes, until fish flakes easily when tested with fork. With slotted spoon, transfer cod to paper towels to drain. Flake cod; set aside. In medium bowl, with wire whisk, combine eggs, egg whites, salt and black pepper. In large nonstick skillet, heat oil; add garlic. Cook over medium-low heat, stirring frequently, until golden brown. Add egg mixture; cook, stirring gently, until mixture forms soft, creamy curds. With fork, stir in bell pepper, sage and flaked cod; cook, stirring occasionally, 1-2 minutes, until mixture is heated through. Spread each toast slice with 1 tsp. of the anchovy paste; place each on a plate. Top each toast slice with one-fourth of the egg mixture.

Yield: 4 servings
Calories: 265
Fat: 9g
Fiber: 1g