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
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