Roasted Eggs with Turnip
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just fifty minutes and requires minimal fuss. Roasted eggs with turnip is humble comfort food that feels special, with tender golden turnips and perfectly cooked eggs nestled in sage and garlic. Turnips are wonderfully nutritious, packed with vitamin C and fiber while being incredibly affordable. The beauty of this dish is that you roast everything together in one pan, letting the oven do most of the work while you relax. It's simple, wholesome, and absolutely delicious.
Ella x
Ingredients
- 1½ poundsturnips(cut into 1-inch cubes)
- 8large eggs
- 5 tablespoonsextra virgin olive oil
- 12fresh sage leaves
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4thyme sprigs
- 1 teaspoonlemon zest
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the turnip cubes dry with paper towels to help them roast evenly.
Tip: Dry turnips will caramelize better and develop a golden crust.
- 2
Toss the turnip cubes with 3 tablespoons of olive oil, salt, pepper, minced garlic, and thyme sprigs. Spread them on a large roasting pan in a single layer.
Tip: Don't overcrowd the pan; give the turnips space so they roast rather than steam.
- 3
Roast the turnips for 20 minutes, stirring halfway through, until they begin to turn golden brown at the edges.
- 4
Create four small wells in the turnip mixture, spacing them evenly around the pan. Crack two eggs into each well.
Tip: If your pan seems dry, add the vegetable broth around the edges before adding eggs.
- 5
Return the pan to the oven and roast for 12-15 minutes until the egg whites are set but the yolks still jiggle slightly when you gently shake the pan.
Tip: Cooking time depends on how runny you prefer your yolks—check around the 12-minute mark.
- 6
While the eggs finish cooking, warm the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and fry for 2-3 minutes until crispy.
Tip: The sage will add a nutty, aromatic flavor to your dish.
- 7
Remove the roasting pan from the oven. Carefully pour the crispy sage leaves and their infused oil over the eggs and turnips. Sprinkle with fresh lemon zest.
Tip: The hot oil will continue cooking the eggs slightly, so work quickly.
- 8
Divide the roasted turnips and eggs among four serving plates, ensuring each plate gets two eggs and equal portions of turnips. Serve immediately while everything is still warm.
Tip: A crusty piece of bread is perfect for soaking up any delicious pan juices.
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