Turnips With Poached Eggs Recipe

1 bunch turnips.

2 quarts water.

1 tablespoon salt.

2 teaspoons chopped watercress.

Some browned breadcrumbs.

4 eggs.

1 1/2 ounces butter.

1 teaspoon white pepper.



Peel and quarter the turnips, and boil them in the salt and water until

tender; strain and press the water well out, return them to the saucepan

(which should be first rinsed and wiped), add butter, and beat them well

with a strong fork over a gentle heat; add pepper, then turn into a flat

pie dish, but do not quite fill it. Break four eggs on the top, sprinkle

over them the watercress and a little salt, also the bread crumbs and

half ounce butter broken in small pieces, and bake until the eggs are

set, but not hard.



Note.--An ornamental pie dish should be used, as it must go to table.

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