Roasted Baby Turnips with Miso Butter and Fried Eggs

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3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved

8 small baby red creamer potatoes (about 1 pound), halved

1 large red onion, peeled with root intact, cut into 6 wedges

1/4 cup vegetable oil

Kosher salt and freshly ground black pepper

1/2 stick unsalted butter, at room temperature

2 tablespoons yellow miso

2 cloves garlic, finely grated

One 1-inch piece fresh ginger, peeled and finely grated

4 scallions, thinly sliced (white and green parts kept separate)

4 to 6 large eggs