Roasted Eggs with Turnip

Instructions

1. 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. 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. 3

   Roast the turnips for 20 minutes, stirring halfway through, until they begin to turn golden brown at the edges.

4. 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. 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. 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. 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. 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.