Turnip And Egg Casserole

Ingredients

• 1 bunch turnips
• 2 quarts water
• 1 tablespoon salt
• 2 teaspoons chopped watercress
• Browned breadcrumbs
• 4 eggs
• 1.5 ounces butter
• 1 teaspoon white pepper

Method

1. 1 Peel and quarter the turnips. Boil in salted water until tender, then strain and press out excess water.
2. 2 Return turnips to a rinsed saucepan. Add butter and beat well with a fork over gentle heat. Stir in white pepper.
3. 3 Spread the turnip mixture into a flat pie dish, filling it about three-quarters full.
4. 4 Break four eggs on top. Sprinkle with watercress, a little salt, breadcrumbs, and small pieces of butter.
5. 5 Bake until the eggs are set but not hard.