Casserole with Baked Eggs
| Category: | Lunch Dinner |
Ingredients
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
mixture.
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.
Notes
Serves 4
Nutrition facts
Serving size 498 vegetarian
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 |
