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. Vegetarian/GF without toast

Serves 4 Prep time 10 mins Cooking time 20-25 mins

500g frozen spinach 1 onion, peeled and finely

chopped a knob of butter 150ml 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

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. Recipes from The Little Swedish Kitchen by renowned food writer Rachel Khoo, who farewelled Paris and moved to Sweden in pursuit of love.

In her new book she shares over 100 seasonal recipes from her new little scandi kitchen.