Scrambled Eggs with Turnips & Greens

Scrambled Eggs with Turnips & Greens

This delicious and nutritious breakfast staple is so simple we hesitate to even call it a recipe; however, we love sharing all the ways to eat seasonally and we figured not everyone might think to eat turnips for breakfast. Why not give it a try? You can thank us later!

Hakurei Salad Turnips are so versatile because they can be eaten raw or cooked. Here, they get softened and little caramelly from being sautéed in avocado oil and oh-my-yum … you just need to try it.

Servings: 2

Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes

INGREDIENTS:

• 1 tbs. avocado oil

• 1 bunch Hakurei Salad Turnips, washed & dried

• 1/2 - 1 teaspoon Taco Salt, Garlic Scape Spring Salt, or Smoked Garlic Artisanal Salt, to taste

• freshly cracked black pepper, to taste

• 4 eggs, whisked

INSTRUCTIONS:

1. Warm avocado oil in a large skillet over medium heat. Meanwhile, roughly chop turnips and greens together on a cutting board.

2. Once oil is hot, add chopped turnips and greensand sauté for a couple of minutes, stirring occasionally. Add salt and pepper, and cook a couple minutes more, or until turnips are softened and greens have wilted.

3. Pour whisked eggs over the turnips and swirl them around the pan. Gently fold eggs from the outside of the pan toward the middle, working in circles until the eggs are set, about 2-3 minutes.