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1
Preheat the oven to 425 degrees F with a rack set on the middle shelf.
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2
Heat a large cast-iron pan over medium-high heat.
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3
Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper.
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4
Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
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5
While the vegetables are roasting, prepare the miso butter.
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6
Stir together the butter, miso, garlic, ginger and half of the scallion greens.
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7
Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
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8
Remove the vegetables from the oven and turn off the heat.
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9
Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes.
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10
Add the miso butter to the pan and gently toss to coat the vegetables.
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11
Return to the oven to keep warm while you cook the eggs.
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12
Heat the remaining oil in a large nonstick pan over medium heat.
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13
Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper.
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14
Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
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15
To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.
