Rachel Khoo’s spinach and eggs recipe — as delicious as it is simple

SERVES 4

Ingredients  *500g frozen spinach *1 onion, peeled and finely chopped *A knob of butter *150 ml single cream *15ml 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 *A pinch of fine sea salt *A pinch of sugar *A handful of fresh dill, roughly chopped *A handful of fresh chives, finely chopped

Method

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 the 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.

3. 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.

4. 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.

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

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The Little Swedish Kitchen by Rachel Khoo is published by Michael Joseph, £20