Rösti Casserole With Baked Eggs
- 1 1/4 cups fat-free Greek-style yogurt
- 2 tablespoons all-purpose flour
- 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
- 1 1/4 cups (5 ounces) shredded Gruyere cheese
- 1/3 cup butter, melted
- 1/4 cup chopped fresh chives
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated whole nutmeg
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
- Cooking spray
- 8 large eggs
- Chopped fresh chives (optional)
- Freshly ground black pepper (optional)
- Preheat oven to 400u0b0.
- Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyere cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400u0b0 for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400u0b0 for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
yogurt, flour, gruyere cheese, butter, fresh chives, salt, freshly ground black pepper, nutmeg, brown potatoes, cooking spray, eggs, fresh chives, freshly ground black pepper
Taken from www.myrecipes.com/recipe/rsti-casserole-with-baked-eggs (may not work)