Cooking From: Stewed Spinach Eggs from The Little Swedish Kitchen (Rachel Khoo)

This is the recipe that, having seen on Instagram, made me buy this book. I’m a sucker for a good egg recipe that isn’t a tomato-ey shakshuka and this is basically my dream brunch dish. Lots of green veg, indulgently creamy, runny egg yolks and a hint of heat and sharp from the pickle. Perfect with a big stack of hot buttered sourdough and a cuppa for a lazy Sunday morning.

 photo Spinach Eggs_zpsytsyfkxn.jpgThe entire book is basically perfect for lazy weekend reading. It’s not really a book I’d pick up for meal planning inspiration for weekday nights (with the exception of the Smoked Sausage Stroganoff), but it’s something I’d dip in and out of for weekend cooking. I’m desperate to try out Rachel’s recipe for Swedish Meatballs (she has both a regular and a vegan version in the book, both looking and sounding delicious). The Chocolate Cake The Dog Ate is another vegan recipe in the book which I’ll be making soon – and don’t worry, the dog suffered no ill effects.

The whole book is full of delicious sounding recipes, nothing is overly complex, but it does feel like this is one to take your time over. What really pulls me in is the photography. It’s not fussy, there’s no fancy plating, but it’s beautiful and rustic, and there’s plenty of landscapes and non-food photographs too. It really is a beautiful book, worthy of any coffee table for sure!

And that brings me onto this recipe. It’s no surprise it has been used by many foodie magazines highlighting the book, it’s visually stunning! The vibrant green and pinks and the golden egg yolks just make an attractive dish. And it tastes as good as it looks. I will say I am tempted to add some plain flour to thicken the mix when I next make it, as despite some fairly long simmering ours was still a little watery. But there will definitely be a next time! I loved the sharp pickle with the eggs, and loved getting a good portion of green leafy vegetables into my first meal of the day. Whilst the book serves 4, we scaled the recipe by two-thirds-ish and still used four eggs and this was perfect for a late breakfast. I rather think one egg per person is a tad stingy!

 photo IMG_1655_zpsksznqrqb.jpg photo IMG_1659_zpsvmojjwyq.jpgRecipe (serves 2 for breakfast)

  • 350g frozen spinach, we used a mix of wholeleaf and chopped
  • 1 small onion, peeled and finely chopped
  • large knob of butter
  • 100ml single cream
  • 100ml milk
  • whole nutmeg
  • 4 eggs
  • 1/2 packet of fresh dill (and the same of chives, though we didn’t have any)
  • for the pickle: 1 small fresh red chilli (deseeded and thinly sliced), 1 small red onion (peeled and finely chopped), 1 tbsp white wine vinegar and a pinch of sugar

First make the pickle. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, a pinch of salt and the sugar. Mix well and leave to sit whilst you cook the rest of the dish.

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 some freshly ground 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 just set.

Just before serving, toss the dill (and chives) with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.

 photo IMG_1658_zps3zbmpwgg.jpgAs I said, I do think this is an absolutely delicious brunch recipe – I especially loved the spicy pickle, although next time I’d take charge of the chopping as I felt my husband left it a tad chunky given the short pickling time! The herbs added so much vibrance-y and freshness to the flavour, and of course you can never, ever go wrong with some runny eggs!

What’s your favourite at-home brunch recipe?