Stewed Herby Spinach Eggs
 
 
A hearty brunch of stewed herby spinach eggs made by simmering eggs in a cream and spinach mixture that gets topped with a spicy herb and pickled onion garnish. Best served with smoked salmon and a hunk of bread for soaking up all the creamy liquid.
Yield: 4 servings
Ingredients
  • 1 lb frozen spinach
  • 1 onion, finely chopped
  • 2 tbsp butter
  • ½ cup heavy cream
  • ½ cup whole milk
  • ½ tsp white pepper
  • sea salt, to taste
  • 4 large eggs
For the herb garnish
  • 1 red chili pepper, seeded and thinly sliced
  • 1 small red onion, finely chopped
  • 1 tbsp white wine vinegar
  • pinch of fine sea salt
  • pinch of sugar
  • handful of fresh dill, roughly chopped
  • handful of fresh chives, roughly chopped
Instructions
  1. First make the herb garnish: in a small bowl or Mason jar, whisk together the chili pepper, red onion, vinegar, 2 tbsp water, salt, and sugar. Set aside to marinate while you prepare the rest of the meal.
  2. Next, melt the butter in a large skillet over medium heat. Add the spinach and onion. Cook, covered, for 5 minutes. Remove the lid and cook for another 5-10 minutes or until the water from the spinach has evaporated. Stir in the cream, milk, and white pepper. Cook for another 5 minutes, stirring occasionally. Season to taste with salt and pepper.
  3. Using the back of a spoon, make 4 wells for the eggs to go into. Crack one egg into each of the wells. Cover with the lid and then allow to stew for 5 minutes or until the whites have set.
  4. Just before serving, toss the dill and chives with the chili-onion-vinegar mixture. Sprinkle over the spinach and eggs, and serve immediately.
Notes
Recipe from The Little Swedish Kitchen
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/10/stewed-herby-spinach-eggs.html