Some of the lads from Sorted popped over to the Khoollect Studio in London recently to attempt to make my Stewed Spinach Eggs recipe from my new cookbook, The Little Swedish Kitchen. To make their task just that little bit harder I gave them the Swedish language version of the recipe. Watch the YouTube clip to see how they got on with the translation and how their dish compared to mine… I’ve included the full recipe below so you can try making it at home.
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.
Preparation time: 10 minutes
Cooking time: 20–25 minutes
500g frozen spinach
1 onion, peeled and finely chopped a knob of butter
150ml single cream
1⁄2 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 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.
Recipe from my latest cookbook, The Little Swedish Kitchen. Order it on amazon now!