Go Back
Creamed Spinach with Egg and Gravlax

A take on a Swedish dish made with creamed spinach topped with gravlax and a poached egg. Totally delicious! 

Course: Breakfast
Keyword: breakfast, brunch, eggs, main dish, salmon, smoked, spinach
Servings: 4 people
Author: HelenFern
Creamed Spinach
  • 3 cups frozen, chopped spinach, thawed
  • 1 teaspoon lemon pepper
  • 2 teaspoon chopped, fresh dill
  • 1 generous pinch ground nutmeg, (fresh grated is best)
  • 1/2 cup chopped onion
  • 4 Tablespoons butter
  • 1 Tablespoon flour
  • 1/2 cup heavy cream
  • 1 large egg
To Serve
  • 4 large eggs
  • 8 oz. gravlax, (lox or nova scotia salmon works too)
  • 2/3 cup chopped red onion
  • 1/4 cup chopped cherry bomb pepper, substitute red Jalapeño)
  • 1/4 teaspoon fresh lemon juice
  • 1 pinch ground nutmeg
  • 1 Tablespoon chopped fresh dill, for garnish
Creamed Spinach
  1. In a sauce pan, melt the butter, then add the flour and cook until it begins to smell nutty and is turning golden.

  2. Stir in the cream and the herbs, whisking until it is slightly thickened. Remove from heat to cool for about 10 minutes.

  3. Beat the egg and slowly stir into the cream mixture.

  4. Add the spinach and mix well.

  5. Put the mixture into a casserole dish and bake at 350ᵒ until it is heated through and creamy - about 15 to 20 minutes.

To Serve
  1. While the spinach is baking, make the onion and pepper topping. Mix everything except the salmon and eggs in small bowl and set aside.

  2. Once the spinach is done, poach the eggs.

  3. Place a large spoonful of spinach on the plate, topped with 2 oz of salmon, one poached egg, a scoop of the onion mixture and some fresh dill. 

  4. Serve immediately! 

Recipe Notes

Gravlax is an unsmoked salmon cured with a rub of sugar, salt and dill. It tastes similar to lox, which is simply cured with a salt and vinegar rub. Nova is the same as lox, but is also cold smoked.