No. 118 Turnips With Poached Eggs
1 bunch turnips.
2 quarts water.
1 tablespoon salt.
2 teaspoons chopped watercress.
Some browned breadcrumbs.
4 eggs.
1½ 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.