Since yesterday’s blog was about brunch, I remembered a recipe I had found in one of the Cooking Light issues from last year. It’s so good, I can’t believe I haven’t made it in awhile. That will be remedied soon!
Rosti 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 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
Garnish: Chopped fresh chives; Freshly ground black pepper
1. Preheat oven to 400 degrees.
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyere cheese, butter, chives, salt, pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 9-by-13-inch baking dish coated with cooking spray. Bake for 30 minutes or until bubbly. Remove from oven.
3. 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 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. Serve immediately. Makes 8 servings.