Rachel Khoo: Stewed spinach eggs

Dive into the comforting embrace of Rachel Khoo's Stewed Spinach Eggs, a recipe that epitomizes the simplicity and heartiness of Swedish home cooking. This dish, straight from the pages of "The Little Swedish Kitchen," offers a perfect blend of creamy, spinach-enriched goodness with the delicate texture of baked eggs, making it an ideal meal for any time of the day.

Cultural or Historical Context

Rachel Khoo, while exploring Swedish cuisine for her cookbook, was drawn to this recipe for its straightforward preparation and comforting qualities. It reflects a Swedish penchant for incorporating green leafy vegetables into their diet, providing a wholesome option for those seeking comfort food with a touch of elegance.

Ingredients for the Stewed Spinach Eggs

• 500g frozen spinach
• 1 onion, finely chopped
• A knob of butter
• 150ml single cream
• 150ml milk
• Whole nutmeg, for grating
• ½ tsp white pepper
• Sea salt, to taste
• 4 eggs

For the herb garnish:

• 1 small fresh red chilli, deseeded and thinly sliced
• 1 small red onion, finely chopped
• 1 tbsp white wine vinegar
• A pinch of fine sea salt
• A pinch of sugar
• Fresh dill and chives, chopped

Preparation Instructions

1. Start with the herb garnish by mixing chilli, red onion, vinegar, water, salt, and sugar in a bowl.
2. Cook the spinach and onion in butter on a gentle heat. After some minutes, uncover, stir, and let the water evaporate.
3. Add cream, milk, nutmeg, and white pepper. Cook while stirring and season to taste.
4. Make wells in the spinach for the eggs, crack them in, and cook until the whites set.
5. Toss the garnish with the dill and chives and sprinkle over the dish before serving.

Storage and Reheating

This dish is best enjoyed fresh, but if you have leftovers, they can be stored in the refrigerator for up to two days. Reheat gently in a pan over low heat, or microwave with a cover to avoid drying out the eggs.

Nutritional Information

This dish is rich in iron and vitamins from the spinach, with protein from the eggs. The cream adds a bit of fat and calories, making it a balanced meal when served with whole-grain bread or a side salad.

Frequently Asked Questions

• Can I use fresh spinach instead of frozen? Yes, fresh spinach can be used but may require more volume as it wilts down significantly when cooked.
• Is there a dairy-free alternative to the cream? Coconut milk or a rich almond milk can be a substitute for cream for those avoiding dairy.

Rachel Khoo's Stewed Spinach Eggs recipe stands out for its ease and adaptability, fitting perfectly into a cozy breakfast, a hearty brunch, or a light dinner. With its roots in Swedish cuisine, it offers a delightful taste of Scandinavia from the comfort of your home.

Original recipe by Rachel Khoo from "The Little Swedish Kitchen."

For more detailed instructions, please refer to Rachel Khoo's official website​​ or The Happy Foodie​​.