Stewed Spinach Eggs (Ägg med stuvad spenat)
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.
|1||onion, peeled and finely chopped|
|a knob of butter|
|½ tsp||white pepper|
|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|
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.
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.
Top tip / Traditional recipes call for plain flour to thicken the mix. I often find cooking for longer and evaporating as much 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.