Rösti Casserole with Baked Eggs

Health score
5%
Rösti Casserole with Baked Eggs
45 min.
8
333kcal

Suggestions


If you're in search of a delightful dish that can serve as a hearty main course, side dish, or even a fabulous lunch option, look no further than this Rösti Casserole with Baked Eggs. This unique recipe beautifully combines the comforting textures of crispy hash browns with the creamy richness of Greek yogurt, resulting in a dish that's not only satisfying but also packed with flavor.

Imagine digging into a golden-brown casserole, with the added surprise of perfectly baked eggs nestled right on top. Each bite offers a harmonious blend of the earthy taste of turnips, the nutty undertones of Gruyère cheese, and the fragrant burst of fresh chives. It's a wonderful way to enjoy a nutritious meal while impressing friends and family with its uncomplicated elegance.

This Rösti Casserole is perfect for any gathering, be it a brunch with friends, a cozy family lunch, or even a comforting weeknight dinner. With full-bodied flavors and a calorie count that sits comfortably at 333 kcal per serving, it’s an indulgent yet guilt-free choice. Plus, it's quick to prepare, ready in just 45 minutes! Gather your ingredients and prepare to elevate your meal planning with this delicious recipe that promises to become a favorite in your household.

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 0.3 cup butter melted
  • large eggs 
  • 1.3 cups yogurt fat-free greek-style
  • tablespoons flour all-purpose
  • 0.3 cup chives fresh chopped
  • ounces gruyère cheese shredded
  • 30 ounce hash brown potatoes shredded frozen thawed (such as Ore-Ida)
  • 0.3 teaspoon nutmeg whole grated
  • 1.3 teaspoons salt 
  • 1.5 cups turnip grated peeled ( 8 ounces, 2 small)

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

Directions

  1. Preheat oven to 40
  2. Combine yogurt and flour in a large bowl, stirring well.
  3. Add turnip, Gruyre cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture.
  4. Spread potato mixture evenly into a 13 x 9inch baking dish coated with cooking spray.
  5. Bake at 400 for 30 minutes or until bubbly.
  6. 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.
  7. Bake at 400 for 8 minutes or until egg whites are firm and yolks barely move when pan is touched.
  8. Cut into 8 pieces.
  9. Garnish with additional chives and black pepper, if desired.
  10. Serve immediately.

Nutrition Facts

Calories333kcal
Protein20.91%
Fat50.98%
Carbs28.11%

Properties

Glycemic Index
47
Glycemic Load
7.28
Inflammation Score
-5
Nutrition Score
13.519999908364%

Flavonoids

Isorhamnetin
0.08mg
Kaempferol
0.13mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:333.4kcal
16.67%
Fat:19g
29.23%
Saturated Fat:10.01g
62.55%
Carbohydrates:23.57g
7.86%
Net Carbohydrates:21.51g
7.82%
Sugar:2.25g
2.5%
Cholesterol:227.39mg
75.8%
Sodium:672.76mg
29.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.54g
35.08%
Selenium:22.25µg
31.79%
Phosphorus:310.59mg
31.06%
Calcium:264.18mg
26.42%
Vitamin B2:0.4mg
23.65%
Vitamin C:14.56mg
17.65%
Vitamin B12:0.96µg
16.06%
Vitamin A:730.74IU
14.61%
Potassium:486.89mg
13.91%
Vitamin B5:1.39mg
13.86%
Manganese:0.24mg
12.19%
Zinc:1.82mg
12.15%
Iron:2.17mg
12.04%
Vitamin B6:0.24mg
11.85%
Vitamin B1:0.17mg
11.13%
Vitamin B3:2.11mg
10.57%
Folate:40.46µg
10.12%
Copper:0.18mg
9.01%
Fiber:2.05g
8.21%
Magnesium:31.66mg
7.91%
Vitamin D:1.11µg
7.38%
Vitamin E:0.81mg
5.4%
Vitamin K:4.19µg
3.99%
Source:My Recipes