Monday, June 30, 2014

Alluring Qualities in Healthy Food You Don't Know Yet


Rösti Casserole with Baked Eggs


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.


Yield: 8 servings (serving size: 1 piece)

  • Ingredients
  • 1 1/4 cups fat-free Greek-style yogurt
  • 2 tablespoons all-purpose 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 salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated whole nutmeg
  • (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
  • Cooking spray
  • large eggs
  • Chopped fresh chives (optional)
  • Freshly ground black pepper (optional)

  • Preparation
  • 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. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° 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 at 400° for 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.
  1. This post was adapted from http://www.myrecipes.com



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