Our Roasted Baby Turnip Breakfast Skillet recipe is part of our Eat Local Series, featuring ingredients from Northern Illinois and Southern Wisconsin growers and farmers markets.
This quick and easy skillet is made with mild baby turnips and free-range eggs from Broadview Farm and Gardens (more information following recipe). Prep is a snap since there is no peeling, and you’ll have a hearty and healthy Sunday breakfast on the table in about half an hour.Print
Roasted Baby Turnip Breakfast Skillet
- 1 bunch baby turnips (about a dozen) with greens
- 4 large eggs
- 3 small red potatoes
- 2 green onions, thinly sliced, whites and greens divided
- 1 medium red onion, cut into 8 wedges
- 1 large garlic clove, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp plus 1 tsp unsalted butter or ghee (for paleo)
- 1 tbsp avocado oil
- 1/2 tsp chili garlic sauce
- Pinch of salt and ground black pepper
- Preheat oven to 425 degrees F with rack set at top position.
- Rinse all vegetables thoroughly then trim and halve the turnips and add to a large bowl. Chop the potatoes into uniform pieces, about the same size as the turnip halves, and add to the bowl. Peel and cut the onion into 8 wedges and add to the bowl. Drizzle with avocado oil and sprinkle with pinches of salt and ground black pepper, then toss to coat evenly.
- Heat a large cast iron skillet over medium-high heat (lightly grease first if necessary) for about 5 minutes, then add turnips and potatoes, cut sides down. Top with red onions and roast for 20-25 minutes, or until the turnips and potatoes are tender.
- While the vegetables are roasting, melt 2 tablespoons of butter or ghee and add minced garlic, chili garlic sauce, ginger, and the whites from the sliced green onions. Roughly chop the turnip greens and soft stems and set aside (you will have about 2 packed cups of greens).
- Once the vegetables are tender, remove skillet from oven, turn the oven off, and toss the vegetables. Add the garlic sauce and turnip greens, toss again, and return to the oven to wilt the greens.
- While greens are wilting, heat a large skillet (with a lid) over medium heat and add the reserved teaspoon of butter or ghee. Crack four eggs into the skillet and cook on medium heat 1-2 minutes to begin setting the whites. Cover the pan, turn heat to low, and continue cooling another 2-3 minutes until whites are completely cooked and yolk is set but still runny.
- Remove vegetable skillet from the oven, toss again, and top with the cooked eggs. Garnish with greens from the onions and serve immediately.
Keywords: BREAKFAST SKILLET, BABY TURNIPS, RED POTATOES, SKILLET MEALS, TURNIP GREENS, EASY MEALS, PALEO, LOW-CARB, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, HEALTHY EATING, GRAIN-FREE, GLUTEN-FREE
Located in Marengo, IL, Broadview Farm and Gardens is a family-owned farm on nine acres. They grow organic produce and raise heritage breeds of hogs, goats, laying hens, and pastured broilers, all of which are raised outdoors with room to graze. They offer fresh seasonal produce and herbs, free-range eggs, pasture raised meats, and gorgeous handmade soap in a variety of scents (also unscented) and styles. Check them out on Facebook. In the Rockford, IL area, you can find Broadview Farm and Gardens at: