Loading…
Monday, October 20, 2014
Current Weather
Loading Current Weather....
HomeA&EFood
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



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.