Before I even get to this recipe, let me warn you: I have another poached egg recipe coming tomorrow.
Let me explain what happened. Yesterday, I prepared a spiralized dinner early in the morning, so that I could focus on a stellar workout instead of stressing about what I was making that evening. I set it aside in the fridge and proceeded to make my blog recipe for the day.
The recipe (coming tomorrow) calls for a poached egg.
So, I started to… poach.
I failed three times and I got so frustrated, that on the fourth go, I used two eggs at the same time and they came out flawlessly!
I blame it on the fact that I didn’t cook for 10 days and was a little rusty. Speaking of being away, here are a couple pictures of Lu and I from our trip to the Dominican Republic, taken on New Year’s Eve (sorry for the cruddy iPhone quality):
I could just throw away the poached eggs (I was so proud!), so I grabbed my dinner-for-later out of the fridge, heated it in a skillet for a quick minute, plated it and then topped it with one of the poached eggs.
Now, here we are – this was supposed to (well, it was) my dinner last night and I wasn’t going to share it, but why not! It’s such a simple recipe, it’s flavorful and listen, if you can’t ever poach eggs well, just top with a fried egg – or some scrambies!
Poached eggs are actually easy to do, they’re just also easy to overcook. In this recipe, I say cook for about 3 minutes, but it totally depends on how intensely your water is simmering (keep it to a steady, but low to medium simmer) and cook for 2.5-3 minutes.
But man, when you pierce the delicate egg with your fork and the running yolk leaks out and coats the basil pesto turnip rice, you’ll forget about everything around you – the taste is that rewarding. The texture is creamy and warm, the pesto is flavorful and strong and the broccoli gives the dish a nice crunchiness – and added nutrients.
It may be the Italian part of me, but pesto goes well with everything. Plus, it’s green – and we’re all about eating healthy this week, as it’s the first week back from those New Year’s parties and holiday celebrations. What better time than now to eat green?
Also, someone asked me on Instagram about how I mask the tart, bitter taste of turnip. My best advice? Use strong spices (such as smoked paprika or curry powder) and top with fragrant, robust sauces – such as this pesto! I prefer my turnips cooked in olive oil, which I find takes out some bitterness as well.
NOTE: This recipe doesn’t contain real “rice” (the rice is made of turnips.) To learn how to transform your veggie noodles into rice, watch this video from my YouTube channel:
Have you tried spiralizing turnips yet? What’s your favorite way to eat them?
Nutritional Information & Recipe