A simple but wholesome recipe from ” The Little Swedish Kitchen ” by Rachel Khoo.
Ingredients
- 500 g frozen spinach
- 1 onion peeled and finely chopped
- a knob butter
- 150 ml single cream
- 150 ml milk
- whole nutmeg
- 1/2 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 fine sea salt
- a pinch sugar
- a handful fresh dill roughly chopped
- a handful fresh chives finely chopped
Servings:
Instructions
- First make the herb garnish. Put the chilli and red onion into a glass bowl with the vinegar, 2 tbsps water, the salt and the sugar.
- Put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for five minutes. Uncover, stir, and continue to fry for 5-10 minutes until all 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 occasionally. Check and adjust seasoning.
- Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set. Cover with a lid to help this along.
- Just before serving toss the dill and the chives with the chilli and red onion. Sprinkle over the spinach and egg and serve immediately.
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