Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 9)~87% of the text changedremovedadded
400 g spinat (fersk, gir ca. 1 dyp tallerken tallerkenfuld kokt spinat). spinat 30 g gr. smør (til stuingen). 30 g hvetemel. 1,25 dl fløte. gr. hvetemel 1 1/4 del. fløte salt (etter smak). pepper (etter smak). 4 skiver loff (runde, uten skorpe, stekt i smør). 4 stk franskbrød forlorne egg (til posjering). 1 ss spiseske finhakket persille. 25 g smør (til steking av brødskivene). Rens spinaten, kok den, klem av vannet persille Smør og hakk den.. Rør mel røres sammen smør og mel, spe med fløten og gi det gives et oppkok. Rør inn spinaten og smak til opkok med fløten, irøres salt og pepper.. Skjær runde skiver av loffen, fjern all skorpe og stek dem gylne i smør.. Posjer eggene pepper efter smak. Serveres paa runde, i lett saltet, svakt kokende vann til hviten er stivnet og plommen fortsatt bløt.. Fordel spinatstuingen på de smør stekte brødskivene, legg franskbrødskiver, hvorfra al skorpe er fjernet; herpaa lægges et posjert egg på hver og strø over forlorent egg; finhakket persille. persille drysses over.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!