500g frozen spinach
1 onion, peeled and finely chopped
A knob of butter
150ml single cream
1 whole nutmeg
0.5 tsp white pepper
Pinch of sea salt
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 tbsp 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.
TIP: If you find your spinach is very wet, you can whisk 2 tbsp of flour into the milk before adding it to the spinach.
Little Swedish Kitchen by Rachel Khoo, published by Michael Joseph