Spring Roots and Garlic Scapes with Fried Eggs - Reformation Acres Print
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spring root hash with fried eggs (4 of 4) in cast iron skillet

Spring Roots and Garlic Scapes with Fried Eggs

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A hash of spring garden offerings like turnips, radishes, onions, and garlic scapes. Add in some fried eggs and you’ve got yourself a great breakfast!


    • 1 bundle turnips, chopped
    • 1 bundle radishes, chopped
    • 3 pearl onions, diced
    • 1 garlic scape, chopped
    • 4 Tablespoons butter
    • 3 eggs
    • salt and pepper
    • handful of parsley or cilantro, chopped


    1. Bring a medium saucepan of water to a boil.
    2. Add a tablespoon of salt to the water and toss in the chopped turnips and radishes.
    3. Boil them for about 4-5 minutes until they’re tender and then drain off the water.
    4. Add half of the butter to a cast iron skillet and then saute the the radishes and turnips for about 5 minutes.
    5. Add the garlic and onions, a sprinkling of salt and pepper, and continue to saute for another 5 minutes until the roots turn brown and crisp.
    6. Put the rest of the butter in the skillet and make 3 wells in the vegetables and crack an egg into each well.
    7. Sprinkle the eggs with salt and pepper and cook them until the whites are set and the yolk is to your desired doneness.
    8. Garnish with parsley, salt, and pepper.
    • Author: Reformation Acres