Instructions

1. Bring a pan of water to the boil. Add the turnip, cover and remove from the heat. Blanch for 10 minutes or until tender. Strain and rinse the turnip with cold running water until fully cool. Set aside for later.
2. Melt 1 teaspoon of coconut oil on a heatproof frying pan.
3. Add the red onion and pepper to the pan and sauté until the onion is translucent. Remove from the pan and set aside.
4. Add the cooled turnip, spinach and garlic butter to the pan and toss until well coated. Continue to cook until the spinach wilts, return the onion and pepper to the pan.
5. Beat the eggs and milk together and season with pepper. Pour over the vegetable mixture and cook for 2 minutes.
6. Sprinkle the brie over the vegetables before placing under a grill for 5 minutes to cook through and crisp the eggs.
7. Whisk together the crème fraiche and pesto and serve on the side.