Rachael Khoo's stewed spinach eggs

Name: Stewed spinach eggs recipe
Yield: 2
Ingredients: 500g frozen spinach; 1 onion, finely chopped; 30g butter; 150ml pure cream; 15ml milk; Whole nutmeg, for grating; 4 eggs; 1 small red chilli, seeded, thinly sliced; 1 small red onion, finely chopped; 1 tbsp white wine vinegar; Pinch of sugar; 1 handful dill, coarsely chopped; 1 handful chives, finely chopped

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by Rachel Khoo

Jun 25, 2018

“While writing this cookbook I quizzed my Swedish friends and family for their favourite Swedish foods. This recipe was one I loved for its simplicity and comfort” - Rachael Khoo. This recipe is from an edited extract from The Little Swedish Kitchen by Rachel Khoo with photography by David Loftus (Michael Joseph, $49.99).

500g frozen spinach
1 onion, finely chopped
30g butter
150ml pure cream
15ml milk
Whole nutmeg, for grating
4 eggs

Herb garnish

1 small red chilli, seeded, thinly sliced
1 small red onion, finely chopped
1 tbsp white wine vinegar
Pinch of sugar
1 handful dill, coarsely chopped
1 handful chives, finely chopped

Method

1.

For herb garnish, put chilli and onion in a glass or ceramic bowl with the vinegar, sugar, 2 tbs water and a pinch of salt.
2.

Place spinach, onion and butter in a frying pan over gentle heat and cook, covered, for 5 minutes. Uncover, stir and fry for 5-10 minutes until the liquid has evaporated. Add cream, milk, a generous grating of nutmeg and ½ tsp white pepper. Cook for 5 minutes, stirring at intervals. Adjust seasoning to your liking.
3.

Make 4 wells for the eggs. Crack in the eggs and cook for 5 minutes or until 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 mixture over the spinach and eggs and serve immediately.