Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the broccoli and cook for 2-3 minutes or until more easily pierced with a fork. Drain into a colander and pat dry thoroughly. Set aside.

While waiting for broccoli to cook, place the turnip noodles into a food processor and pulse until rice-like. Set aside the rice and wipe out the food processor and set aside for later use.

Place a large skillet over medium heat and add in the olive oil. Once heated, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the turnip rice and broccoli. Season with salt and pepper and cook, covered for about 5 minutes or until softened to a rice-like consistency.

While turnip rice is cooking, add all of the ingredients for the pesto into the food processor and pulse until creamy. Taste and adjust to your preference.

Once turnip rice is cooked through, transfer to a large mixing bowl and add in the pesto. Toss to combine and set aside.

After the pesto rice is made, fill a medium saucepan halfway with water and bring to a steady simmer. Crack the eggs individually into a ramekin or small bowl. Then, create a gentle whirpool in the simmering water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Let cook for three minutes. Remove with a slotted spoon and gently rest on a paper towel lined plate to drain.

Divide the pesto turnip rice onto plates and top with a drained poached egg. Serve immediately.