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Featured Food & Wine August 2, 2018

Stewed Spinach Eggs | Äggmed Stuvad Spenat

Bestselling food writer Rachel Khoo bid farewell to her Parisian kitchen and moved to Sweden in pursuit of love. Having made the country her home, Rachel shares a couple of delicious and seasonal Swedish recipes with Verve readers, offering her own fresh and delicious takes on Swedish recipes.



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.


  • 500g frozen spinach
  • 1 onion, peeled and finely chopped
  • a knob of butter
  • 150 ml single cream
  • 15ml 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

PREP TIME: 10 mins
COOKING TIME: 20-25 mins


1. First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, two tablespoons of water, the salt and the sugar.

2. Next 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 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 five minutes, stirring at intervals. Taste for seasoning and adjust to your liking.

3. Make four wells for the eggs. Crack in the eggs and continue to cook for five minutes or until the 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 over the spinach and eggs and serve immediately.

5. 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.


Recipes extracted from THE LITTLE SWEDISH KITCHEN by Rachel Khoo, published by Michael Joseph on 30 July 2018, RRP: $55.00. Photography by David Loftus.


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