Spinach Eggs Recipe from The Little Swedish Kitchen by Rachel Khoo

Stewed Spinach Eggs

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.

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.

Serves 4


For the eggs
– 500g frozen spinach
– 1 onion, peeled and finely chopped
– Knob of butter
– 150ml single cream
– 150ml 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
– Pinch of fine sea salt
– Pinch of sugar a handful of fresh dill, roughly chopped
– Handful of fresh chives, finely chopped


For the herb garnish
1. First make the herb garnish.
2. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, the salt and the sugar.

For the eggs
1. Next put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes.
2. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated.
3. Add the cream, milk, a generous grating of nutmeg and the white pepper.
4. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking.
5. 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.
6. 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: Traditional recipes call for plain flour to thicken the mix. 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, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.

Stewed Spinach Eggs


Stewed Spinach EggsFrom spring picnics on the archipelago and barbecues at the summer cabin, to cosy autumnal suppers and dark snowy winters filled with candlelight, gingerbread and glögg.

Complete with stunning location and food photography, Rachel’s new cookbook lets you in on what the Swedish like to call Lagom. The art of not too little, not too much but just the right amount. Learn how to cook beautiful, fuss-free food.

With over 100 recipes, Rachel explores Sweden’s simple and balanced approach to cooking, celebrates their best-loved ingredients and reveals a must-try cuisine that is about far more than just meatballs, fika and cinnamon buns.

Inside you’ll discover recipes from the Swedish summer, perfect for yours, food for autumn, through to winter, taking you all the way to spring.

Rachel Khoo Rachel Khoo Rachel Khoo

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