1 Bunch of Turnips, 4-5 in a bunch
3-4 Cloves of Garlic, Chopped
1/2 Slab of GOOD Bacon, sliced into small pieces
Salt and Pepper to Taste
Eggs, room temperature for poaching
2 Tablespoons Vinegar
Wash and scrub your Turnips well.
Cut the green tops and set aside... put the turnips in a pot, cover with water, bring to boil then simmer for about 20-30 minutes. To test them stick a thin knife and when it goes through with ease they are done.
Take the tops and cut the tough stems off and discard.
Chop up and set a pot with water to boil with a dash of salt.
Chop your garlic and set aside.
Chop and set aside.
Once your salted water comes to a boil...
Throw your greens in and blanch for only 1 minute.
Strain and set aside
Heat your pan and add the bacon
Cook for about 3-4 minutes... add the garlic.
Add the turnips and cook on high for about 2 minutes
Add the greens... salt and pepper... and cook for about 2 minutes... lower heat and set aside while you poach the eggs.
To poach an egg bring about 8 cups of water to a boil. Once the water boils lower the heat to LOW and add 2-3 tablespoons of white vinegar. Gently crack your room temperature eggs... no more than 3 at a time. If this is your first time do one at a time... Take a large slotted spoon and gently shape the egg into itself.
Cook for 2-3 minutes. To test the egg... Pull out an egg with the slotted spoon and gently touch the yolk. If too soft... put the egg back in for a few seconds.
Plate your saute...
Add the egg, don't forget to salt and pepper your egg.
MMMMmmmmm so good!!!