Casserole with Baked Eggs

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Category: Lunch Dinner


1 ¼ cups Greek-style plain yogurt
2 tablespoons chickpea flour
1 ½ cups grated peeled turnip (about 8 ounces, 2 small)
1 ¼ cups shredded Gruyère cheese
1/3 cup butter, melted
¼ cup chopped fresh chives
½ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
8 large eggs
4 medium potatoes, scored with a cross on top

Casserole with Baked Eggs Directions

    1. Preheat oven to 200°C.
    2. Combine yogurt and flour in a large bowl, stirring well.
    3. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper and
    nutmeg to yogurt mixture.
    4. Spread mixture evenly into a 13 x 9–inch baking dish coated with cooking spray.
    5. Bake at 200°C for 30 minutes or until bubbly.
    6. Wrap potatoes in tinfoil and bake in the oven.
    7. Remove from oven. With the back of a spoon, make 8 indentations in top of potato
    8. Crack 1 egg into each of 8 indentations. Return dish to oven.
    9. Bake at 200°C for 8 minutes or until egg whites are firm and yolks barely move when
    pan is touched.
    10. Cut into 8 pieces.
    11. Garnish with additional chives and black pepper, if desired.
    12. Serve immediately with baked potato.

Recipe notes

Serves 4

Nutrition facts


Per Serving

Kcal: 122 kcal
Kjoule: 508 Kjoule
Fibers (g): 1.1g
Sodium (mg): 0.2mg
Carbs: 9g
Sugar (g): 1.3g
Fat: 6g
Saturated fat (g): 2.7g
Proteins: 7.3g

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