Rachel Khoo’s vegetarian brunch

A Scandi-inspired dish for a laidback weekend

Stewed spinach eggs

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 and comfort. 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 that the spinach is very wet, you can whisk 2 tbsp flour into the milk before adding it to the spinach.

SERVES 4 PREP 10 mins COOK 20-25 mins EASY V

500g frozen spinach

1 onion, peeled and finely chopped knob of butter

150ml single cream

15ml milk grating of nutmeg

½ tsp white pepper

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 handful of fresh dill, chopped handful of fresh chives, chopped,

1 To make the herb garnish, put the chilli and onion in a bowl with the vinegar, 2 tbsp water, a pinch of salt and a pinch of sugar. Set aside.

2 Put the spinach, onion and butter in a large frying pan and cook, covered, over a low heat for 5 mins. Uncover, stir and continue to fry for another 5-10 mins until the water from the spinach evaporates. Add the cream, milk, a generous grating of nutmeg and the white pepper. Cook for 5 mins, stirring occasionally, then season to taste. 3 Make four wells for the eggs and crack them in. Cook for

5 mins until the whites have set – covering the pan with a lid will help this process along.

4 Finish the dressing by tossing the dill and chives with the other ingredients, then sprinkle over the spinach and eggs, and serve with toast, if you like.

GOOD TO KNOW calcium • 2 of 5-a-day • gluten free

PER SERVING 213 kcals • fat 14g • saturates 7g •

carbs 6g • sugars 5g • fibre 5g • protein 13g • salt 0.3g