Roasted Baby Turnips With Miso Butter And Fried Eggs Recipes

BUTTER ROASTED TURNIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
• Roast until the turnips are tender and golden, about 30 minutes.

TERIYAKI PANCAKES WITH BROCCOLI, SAUSAGE AND FRIED EGGS

Steps:

• Preheat the oven to 450 degrees F. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes.
• Meanwhile, whisk the flour, baking powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs, putting the whites in a large bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and 1/2 tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff; fold into the batter.
• Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ¼ cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven as they are done.
• Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2 1/2 tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl.
• Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce.

RICE BOWLS WITH FRIED EGGS

Steps:

• Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
• Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.

JAPANESE TURNIPS WITH MISO

Steps:

• Stir together miso and 2 tablespoon butter.
• Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
• Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

TOMATO GRITS WITH FRIED EGGS

Steps:

• Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
• Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.

TRADITIONAL BLACK PUDDING WITH FRIED EGGS

Steps:

• Using a hot skillet, fry slices of the sausage and bacon. Remove from the pan and set aside. Using the same pan, crack the eggs and fry them sunny side up for a couple of minutes until desired doneness. Slice the tomatoes and season with salt.
• Serve on a large plate while hot.