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Recipe: Stewed Spinach Eggs

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From Sweden to London, Paris and beyond the humble egg is always a fail-safe fallback for breakfast, lunch or a lazy light meal. Rachel Khoo‘s recipe for stewed spinach eggs takes things up a Scandinavian-style notch with the addition of spinach and a chilli-herb garnish. Here’s what Rachel has to say about the dish:

‘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.’

Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Stewed spinach eggs / Ägg med stuvad spenat

Top tip

Traditional recipes call for plain flour to thicken the mix. I often find cooking it for longer and evaporating as much of the water as possible means you don’t need it. If you find, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1 Star2 Stars3 Stars4 Stars5 Stars
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Preparation Time10 MINUTES

Cooking Time20-25 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

500g frozen spinach
1 onion, peeled and finely chopped
a knob of butter
150ml single cream
150ml 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

Top tip

Traditional recipes call for plain flour to thicken the mix. I often find cooking it for longer and evaporating as much of the water as possible means you don’t need it. If you find, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, the salt and the sugar.

2

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.

3

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.

4

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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Preparation Time10 MINUTES

Cooking Time20-25 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

500g frozen spinach
1 onion, peeled and finely chopped
a knob of butter
150ml single cream
150ml 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

Top tip

Traditional recipes call for plain flour to thicken the mix. I often find cooking it for longer and evaporating as much of the water as possible means you don’t need it. If you find, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, the salt and the sugar.

2

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.

3

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.

4

Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.

SHOW MORE
SHOW LESS

From Sweden to London, Paris and beyond the humble egg is always a fail-safe fallback for breakfast, lunch or a lazy light meal. Rachel Khoo‘s recipe for stewed spinach eggs takes things up a Scandinavian-style notch with the addition of spinach and a chilli-herb garnish. Here’s what Rachel has to say about the dish:

‘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.’

Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Stewed spinach eggs / Ägg med stuvad spenat

1

First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, the salt and the sugar.

2

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.

3

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.

4

Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.

SHOW MORE
SHOW LESS
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Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

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