Rustic rosti casserole with baked eggs
Prep:
15 mins
Cook:
40 mins
This rosti casserole combines the traditional with a mix of current flavours. It’s creamy and delicious
Vegetable oil, for greasing
250g low fat Greek-style yogurt
2 tbsp self-raising flour
2 small turnips, grated and peeled
140g white cheddar cheese, grated
¼ tsp ground nutmeg
75g butter, melted
Large handful, fresh chives, chopped
1 ¼ tsp salt
½ tsp black pepper, freshly ground
450g frozen hash brown potatoes, thawed
8 large eggs
Fresh chives, chopped for garnish (optional)
Preheat the oven to 200°C / 400°F / Gas mark 6.
Grease a casserole dish with some vegetable oil and set aside.
Combine the yogurt and flour in a large bowl and stir well.
Add the turnip, cheese, nutmeg, butter, chives, salt and pepper to the yogurt mixture.
Roughly break up the thawed hash browns and add mixing well.
Tip mixture into the casserole dish and bake for 30 minutes or until bubbly and remove from the oven.
With the back of a spoon, make 8 indentations in top of the bubbling mixture.
Crack 1 egg into each of the 8 indentations. Return the dish to the oven and bake for a further 10 minutes or until the egg whites are firm and the yolks barely move when you wobble the dish.
Cut into pieces,ensuring each portion gets an egg.
Serves
6-8
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Eggs, Cheese, Vegetables
Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian
Level of Difficulty
Easy
