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)
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.