While writing this cookbook I quizzed a lot of my Swedish friends and family for their favourite Swedish foods, and this recipe was one I particularly loved for its simplicity, comfort and wholesomeness. I often have cravings for green leafy vegetables, especially when I’ve been travelling a huge amount. Eating out is fun, but nothing beats some home-cooked comfort food.
Stewed spinach eggs
Print ThisIngredients
- 500g frozen spinach
- 1 onion, peeled and finely chopped
- A knob of butter
- 150ml single cream
- 15ml milk
- Whole nutmeg
- ½ tsp white pepper
- Sea salt
- 4 eggs
- For the herb garnish
- 1 small fresh red chilli, deseeded and thinly sliced
- 1 small red onion, peeled and finely chopped
- 1 tbsp white wine vinegar
- A pinch of fine sea salt
- A pinch of sugar
- A handful of fresh dill, roughly chopped
- A handful of fresh chives, finely chopped
Instructions
First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tbsp of water, the salt and the sugar.
Next put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and the white pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking.
Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set – covering with a lid will help this along.
Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.
