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Rösti Casserole with Baked Eggs

You'll love this Rösti Casserole with Baked Eggs - selected as one of the top 25 all time vegetarian recipes at "CookingLight". They whittled down the calories in this traditional Swedish dish and added their own spin with Greek yogurt and artisan spices. This dish embodies the alluring qualities you'd expect from rösti - shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.

Ingredients

1 1/4 cups fat-free Greek-style yogurt
2 tablespoons all-purpose unbleached flour (or go gluten-free with coconut or other gluten-free flour)
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 1/4 cups (5 ounces) shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons HImalayan or sea 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)
Extra virgin olive oil
8 large eggs (preferably cage-free organic)
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. Preheat oven to 400°.

2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture.

3. Spread potato mixture evenly into a 13 x 9–inch baking dish coated lightly with olive oil. Bake at 400° for 30 minutes or until bubbly.

4. 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.

5. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched.

6. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.

Makes 8 servings (or four large two-egg servings)

Per serving: Per serving: Calories 347, Fat 17.4 g, Satfat 9.3 g, Monofat 5.7 g, Polyfat 1.4 g, Protein 18.1 g, Carbohydrate 27.3 g, Fiber 2.1 g, Cholesterol 220 mg, Iron 1.2 mg, Sodium 605 mg, Calcium 242 mg

Original recipe and image source: http://www.myrecipes.com/recipe/rsti-casserole-with-baked-eggs

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