serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Herb garnish
- 1 small fresh red chilli, deseeded and thinly sliced
- 1 small red onion, peeled and finely chopped
- 1 tbsp white wine vinegar
- 2 tbsp water
- a pinch fine sea salt
- a pinch sugar
- a handful fresh dill, roughly chopped
- a handful fresh chives, finely chopped
Stewed spinach eggs
- 500 g frozen spinach
- 1 onion, peeled and finely chopped
- 20 g butter
- 150 ml single cream
- 150 ml milk
- 1 whole nutmeg, crushed
- ½ tsp white pepper
- a pinch sea salt
- 4 eggs
Instructions
1. To make the herb garnish, combine the chilli and red onion in a glass or ceramic bowl with the vinegar, water, salt and sugar.
2. To make the spinach stewed eggs, combine spinach, onion and butter into a large frying pan over very gentle heat. Cover and cook for 5 minutes.
3. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated.
4. 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.
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 mixture. Sprinkle over the spinach and eggs and serve immediately.
Note
• Traditional recipes call for plain flour to thicken the mix, but cooking the spinach mixture for longer and evaporating as much water as possible means you often don't need it. However, if you find that your spinach is very wet, whisk a couple of tablespoons of flour into the milk before adding the milk to the spinach.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
