Pantry Collective

Before I begin: Check your schedule for next Sunday. Are you free? Yes? Good! Plan a brunch and invite 7 of your favorite people. And then put this on the menu. Or maybe you should just skip the invites, have a brunch for yourself, and eat this all on your own. I won’t tell.

This is quite possible the most perfect brunch food I have ever eaten. Savory, cheesy, with eggs and potatoes and crunchy bits on the edges… Oh man, I wish it wasn’t all gone. I could go for another slice right now.

What’s that? You think you don’t like turnips? Well, you have two choices: don’t worry about it, because you’d never know they were there, or don’t worry about it, and don’t add them. Whatevs. Gruyère too expensive? (It is for me, too!) Get some Gouda (that’s what I used) or some white cheddar and go to town. Do not forget the fresh chives. Do not substitute the yogurt. If you can’t find plain greek yogurt, at least strain your watery Dannon overnight so it’s nice and thick by morning.

Do not halve the recipe. You will regret it. I know this from experience.

Original Recipe from Cooking Light: Rösti Casserole with Baked Eggs, found via the “Did They Eat It?” feature at Suburban Bliss

NOTE: I halved this recipe since it was just for me and the hubs, but you should make the full recipe and just keep eating it for days and days. I was so sad when it was gone. Therefore, the original, un-halved recipe is posted below.

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 (or Cheddar, or Gouda)
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
1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
Cooking spray
8 large eggs
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

INSTRUCTIONS:

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.

3. 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.

4. 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.

Tags: Breakfast, brunch, casserole, chives, eggs, gruyère, hash browns, rösti, turnips

This entry was posted on Monday, March 1st, 2010 at 10:27 am and is filed under Breakfast, Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.