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Published: Tuesday, 3/16/2010

Rosti Casserole with Baked Eggs

1 cups fat-free Greek-style yogurt

2 tablespoons all-purpose flour

1 cups grated peeled turnip (about 8 ounces or 2 small turnips)

1 cups (5 ounces) shredded gruyere or swiss cheese

1/3 cup butter, melted

cup chopped fresh chives

1 teaspoons salt

teaspoon freshly ground black pepper

teaspoon grated whole nutmeg

1 30-ounce package frozen shredded hash brown potatoes, thawed

Cooking spray

8 large eggs

Chopped fresh chives, optional

Freshly ground black pepper, optional

Preheat oven to 400 F.

Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyere, butter, chives, salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread mixture evenly into a 9-by-13-inch baking dish coated with cooking spray.

Bake 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 for another 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.

Yield: 8 servings.

Source: Cooking Light, January issue

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