Sunday, January 17, 2010
Rosti Casserole with Baked Eggs
Recipe adapted from Cooking Light
1/2 + 1/8 cup fat free Greek syle yogurt
1 Tbsp all purpose flour
3/4 cup grated zucchini
3/4 cup grated Gruyere cheese
1/2 cup melted butter
1/8 cup chopped fresh chives
3/4 tsp salt
1/4 tsp freshly grated black pepper
1/8 tsp ground nutmeg
1 (20 oz pkg) frozen shredded hash browns (thawed)
4 large eggs
chopped fresh chives, black pepper (garnish)
Preheat oven to 400. Combine yogurt and flour in a large bowl, stirring well. Add zucchini, Gruyere cheese, butter, chives, salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread mixture in a 9x9 in pan coated with cooking spray. Bake at 400 for 30 minutes or until bubbly. Your kitchen smells goooood right now.
Remove from oven. With the back of a spoon, make 4 indentations in top of potato mixture. Crack 1 egg into each of the 4 indentations. Return to oven. Bake at 400 for 10 minutes more or until egg whites are firm and yolks barely move when pan is touched. Cut into 4 pieces, garnish with additional chives and black pepper, if desired. Dig in.
This is only 1/2 the original recipe which was for 8. They used turnip instead of zucchini.