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Eggs with spinach I (spinat)

Eggs with spinach I from Erken 1914: creamed spinach with butter, flour, and cream served on round butter-fried bread rounds with a poached egg on top and parsley sprinkled over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 9 (falt i det fri)

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About the dish

The first of several spinach variants in the chapter "Warm and cold small dishes" in "Stor kokebok" (1914). Poached eggs on fried bread rounds were a popular light dish of the time.

How to make it

  1. 1

    Boil the spinach

    Clean the spinach, boil it, squeeze out the water, and chop it.

  2. 2

    Make the creamed spinach

    Stir together the butter and flour, thin with the cream, and bring to a boil. Stir in the spinach and season with salt and pepper.

  3. 3

    Fry the bread slices

    Cut round slices from the white bread, remove all crust, and fry them golden in butter.

  4. 4

    Poach the eggs

    Poach the eggs in lightly salted, gently simmering water until the white is set and the yolk still soft.

  5. 5

    Arrangement

    Divide the creamed spinach over the fried bread slices, place a poached egg on each, and sprinkle over finely chopped parsley.

Changes from the original

"1 deep plateful of cooked spinach" is estimated at about 400 g of fresh spinach (about 300 g cooked). "1 1/4 del." is interpreted as 1¼ dl of cream. "Forlorne egg" is modernized to poached eggs, "franskbrød" to white bread. The number of eggs and bread slices is set to four.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 13) → Modernised~88% of the text changedremovedadded
i 400 g spinat (fersk, gir ca. 1 dyp tallerken dampet spinat kokt spinat). 30 gr. g smør 20 gr. hvetemel 1½ dl. fløte (til stuingen). 30 g hvetemel. 1,25 dl fløte. salt (etter smak). pepper frankbrød forlorne egg (etter smak). 4 skiver loff (runde, uten skorpe, stekt i spiseskje smør). 4 stk egg (til posjering). 1 ss finhakket persille. Smør, mel 25 g smør (til steking av brødskivene). Rens spinaten, kok den, klem av vannet og spinat røres hakk den.. Rør sammen smør og gis mel, spe med fløten og gi det et opkok oppkok. Rør inn spinaten og smak til med fløten, irøres salt og pepper efter smak. Serveres på runde, i smør stekte franskbrødskiver, hvorfra pepper.. Skjær runde skiver av loffen, fjern all skorpe og stek dem gylne i smør.. Posjer eggene i lett saltet, svakt kokende vann til hviten er fjernet; herpå legges stivnet og plommen fortsatt bløt.. Fordel spinatstuingen på de stekte brødskivene, legg et forlorent egg; posjert egg på hver og strø over finhakket persille drysses over. persille.

Note on Modernised

«1 dyp tallerkenfuld kokt spinat» er anslått til ca. 400 g fersk spinat (ca. 300 g kokt). «1 1/4 del.» er tolket som 1¼ dl fløte. «Forlorne egg» er modernisert til posjerte egg, «franskbrød» til loff. Antall egg og brødskiver er satt til fire.

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Frequently asked questions

What is a "forlorent" (poached) egg?
It is a poached egg – an egg cooked without shell in water so that the white sets around a soft yolk. It is placed on top of the bread slice at the end.
How is the sauce for the dish made?
30 g of butter and 30 g of wheat flour are stirred together and brought to a boil with 1 1/4 dl of cream. Season with salt and pepper. The cooked spinach (a deep plateful) is mixed in.
How should the bread be prepared?
Use round slices of white bread with all crust removed, and fry them in butter. The creamed spinach and the egg are placed on top, and finely chopped parsley is sprinkled over.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 9, in the chapter on warm and cold small dishes. It serves 4 and takes around 30 minutes.

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