Rachel Khoo: Stewed spinach eggs

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

Rachel Khoo: Stewed spinach eggs 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. Print This
Serves: 4
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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.

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