Turnips get a bad rap, but they are delicious when prepared properly. This bacon and turnip breakfast scramble is sure to satisfy even the most discerning taste buds.
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I landed a big bunch of turnips from our farmer at last week’s CSA pick-up. I’m accustomed to growing and cooking with white turnips, but this time it was a mixture of white and red turnips.
Even though my breakfast scramble turned out pink this time (because of the red turnips) it was still tasty! Here are the nitty-gritty details. If you want the quick recipe, just skip to the bottom of this page.
Demystifying the Breakfast Scramble
The trick to a good scramble is to prepare all the ingredients before beginning to scramble. You don’t want to have to scramble during a scramble. Ha! Okay sorry. Moving onward…
Step 1: Collect your ingredients.
For this recipe, you’ll need one pound of bacon, two pounds of root vegetables (I prefer turnips), a dozen eggs, 11 tablespoons butter (about 2/3 cup), a handful of fresh herbs as garnish, optional–I used oregano, and sea salt.
Step 2: Cook and chop a pound of bacon.
When making an egg scramble, the first thing you have to do is cook the bacon. Most recipes will suggest cooking the bacon until crispy in the same pan in which you intend to make the scramble. (Save pans!) Do this if you wish, but I prefer to bake my bacon in the oven. (Less grease mess!)
Baking bacon in the oven means there won’t be grease splattered on the stovetop, and I can prepare the other ingredients for the scramble while it’s in the oven. Preheat the oven to 350. Lay the pieces of bacon side by side on the grill top of a broiling pan. I layer them on top of one another if I run out of room.
(I hope you plan to catch and save all of that good bacon grease in the bottom of the broiling pan!)
Bake the bacon for 20 minutes. I like it to be fully cooked but not crispy. I don’t know why, but crispy bacon hurts my teeth. If you prefer crispy bacon, simply keep baking it until the 30 minute mark.
When the bacon is finished cooking, set it out to cool. (I let it cool while I continue to prepare the other ingredients.) Once cool, roughly chop the bacon.
Step 3: Prepare 2 pounds of turnips or any mixture of root vegetables.
(Other root vegetables: beets, carrots, parsnips, potatoes, radishes, rutabagas, sunchokes, sweet potatoes, turnips.)
Wash the turnips, cut off the ends, and peel.
Shred the turnips. (I use the food processor.)
Transfer the shredded turnips to a cheesecloth. Holding it over a bowl, squeeze tightly to remove the excess turnip juice. The shredded, squeezed turnips will fry easier when dry. My turnip juice ended up being pink because of the red turnips! For white turnips the liquid will be clear.
Hint: For more root vegetable ideas, see this post.
Step 4: Whisk a dozen eggs.
In a separate bowl, whisk the eggs.
Step 5: Fry the turnips/root vegetables.
Melt the butter in a large skillet over medium-high heat. I used my 14-inch stir fry pan because my favorite 10-inch skillet wasn’t big enough for the job. Once the butter is melted, add the shredded turnips and fry, stirring frequently, for about 20 minutes.
The turnips will start to brown when they’re ready. Because I used my stir fry pan, it took an extra 10 minutes.
Step 6: Add the bacon and eggs.
Turn the temperature down to medium. Add the chopped bacon and wait a minute for the heat in the pan to reduce. Now add the eggs and stir to combine the ingredients in the pan. Continue stirring constantly until the egg is completely cooked through, about ten minutes.
Step 7: Season and Garnish.
Mix in 2 1/2 teaspoons of salt, then top with a garnish of freshly chopped herbs if you like. The garnish is completely optional. It doesn’t add much in the way of taste, but it will add a teensy bit of nutrition and of course, it gives your dish a sophisticated look when serving.
Serve warm in a bowl.
Makes about 6 servings. In our two-person household, this makes a nice breakfast that I can cook once and reheat the leftovers over three mornings.
Here are the quick instructions:
Bacon and Turnip Scramble
- one pound bacon
- one dozen eggs
- two pounds turnips
- 11 Tbsp. (2/3 cup) butter
- 2 1/2 tsp. sea salt
- handful of fresh herbs (0ptional)
1. Preheat the oven to 350 degrees.
2. Arrange bacon strips on the grill top of a broiling pan and bake for 20 minutes.
3. Cool the bacon, then roughly chop.
4. Peel the turnips and shred them in the food processor.
5. Transfer the shredded turnips to a cheesecloth and squeeze the excess juice out.
6. In a separate bowl, whisk the eggs.
7. In a large skillet or stir fry pan, melt the butter over medium-high heat.
8. Add the shredded turnips and fry, stirring frequently, for 20-30 minutes until browned.
9. Reduce the heat to medium and add the chopped bacon.
10. Mix in the eggs and continue stirring constantly until the eggs are completely cooked through, about 10 minutes.
11. Season with salt.
12. Transfer to bowls and add fresh herbs for garnish.
13. Serve warm.
14. The scramble will store covered in the refrigerator for up to 7 days, and is delicious when reheated.
If you’re looking for other ways to cook turnips, try turnip hash browns – a twist on the same collection of ingredients.
How do you like to cook turnips?
This post was shared at Tasty Tuesday.