Stewed Spinach Eggs (Ägg med stuvad spenat)

A Swedish comfort food classic, Rachel Khoo's creamy spinach baked eggs are quick and easy to make and are the perfect satisfying meal for any time of day.

The Little Swedish Kitchen
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Introduction

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.

Serves 4
Easy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min

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

Instructions

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.

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