Rachel Khoo's stewed spinach eggs - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rachel Khoo’ s stewed spinach eggs By You Magazine - July 15, 2018 While writing the book I quizzed a lot of my Swedish friends and family for their favourite foods, and this was one recipe I particularly loved for its simplicity 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 like these stewed spinach eggs. David Loftus SERVES 4 500g frozen spinach 1 onion, peeled and finely chopped a knob of butter 150ml single cream 150ml milk whole nutmeg, for grating 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 1. 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 sugar. 2. 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. 3. 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 If you find that your spinach is very wet and you want to thicken the mixture, you can whisk a couple of tablespoons of flour into the milk before adding it to the greens. SAVE 25% ON RACHEL’S NEW BOOK The Little Swedish Kitchen by Rachel Khoo will be published by Michael Joseph on 26 July, price £20. To pre-order a copy for £15 until 29 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved