Soft Scrambled Eggs with Goat Cheese and Turnip Top Walnut Pesto on Toasted Sourdough

1. **Prepare the Turnip Top Walnut Pesto:** In a food processor or blender, combine the greens from the top of your turnips (about 1 bunch), a handful (approximately 1/2 cup) of walnuts, 1 garlic clove, the juice of 1 lemon, ~2 tablespoons of nutritional yeast, a generous drizzle (about 2 tablespoons) of olive oil, and a pinch of salt. Blend until smooth, tasting and adjusting seasonings as needed. You can use whatever nuts and seeds you have at home.
2. **Prepare the Soft Scrambled Eggs:** Heat a pan over really low heat and add about 1/2 tablespoon of butter or oil. Scramble your eggs in a separate bowl, then add them to the preheated pan. Let the eggs sit undisturbed for 30 seconds to a minute. Continue to cook low and slow, frequently moving the eggs around the pan to ensure even cooking and a soft texture. Just before serving, mix in about 1 ounce of goat cheese until it's warmed through and slightly melted.
3. **Assemble the Dish:** Toast a slice of sourdough bread. Spread the turnip top walnut pesto generously on the toasted sourdough. Top with the soft scrambled eggs and goat cheese. Finish with a sprinkle of cracked black pepper and flake salt to taste.