Rosti Casserole with Baked Eggs

Yesterday was an exciting day.  A day I had been anticipating for weeks.  It was the start of the CSA I signed up for.  All day, all I could think about was what was going to be in that box. Most ingeniously, I received an e-mail a couple days ago letting me know what might be in the box, so at least I was somewhat prepared.  With baited anticipation, I prepared by searching through recipe books to figure out what I was going to do with turnips, a heaping pile of potatoes, and another dozen eggs I wasn’t expecting.  Fate brought me to my Cooking Light cookbook where in the first few pages I discovered a recipe for Rosti Casserole with Baked Eggs.  Turnips?  Check.  Potatoes?  Check.  Eggs?  Check.  It was a match made in heaven for this CSA box.

Rosti Casserole with Baked Eggs

1 1/4 cups fat free Greek yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated, peeled turnips (2-3 small)
1 1/4 cups shredded Gruyere cheese
1/3 cup butter, melted
1/2 cup onion (the original recipe called for 1/4 cup chopped fresh chives)
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
2 lbs russet potatoes, peeled and grated (the original recipe called for 1 30 oz package of frozen shredded hash brown potatoes, thawed)
Cooking Spray
8 large eggs

Preheat oven to 400 degrees.  Combine yogurt and flour in a large bowl, stirring well.  Add turnip and next 7 ingredients to yogurt mixture.  Spread potato mixture evenly into a 13 x 9 inch baking dish coated with cooking spray.  Bake at 400 degrees for 30 minutes, or until bubbly and brown around the edges.  Remove from oven.  With the back of a spoon, make 8 indentations in the top of the potato mixture.  Crack 1 egg into each of the 8 indentations.  Return dish to the oven and bake for 8 minutes, or until egg whites are firm and egg yolks barely move when the pan is touched.  Garnish with chives and additional black pepper, if desired.

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