Finding Thyme to Cook

Thyme is of the Essence

Lighten Up – Eggs in a Nest

Lighten Up – Eggs in a Nest

Adapted from Cooking Light

I really have an issue when you order hashbrowns and when your plate arrives, and you look down and there they are . . . country potatoes.  Or call them what you want, home-fries, herbed potatoes, whatever, but are they truly hashbrowns?  I don’t understand how you put “hashbrowns” on a menu and serve anything other than shredded potatoes fried until they are golden brown and crispy.  I know some consider diced up seasoned potatoes sauteed in a bit of oil (aka country potatoes) hashbrowns, but I think the more astute will agree that hashbrowns should be shredded and fried and that’s it.  Now to this recipe which has hashbrowns (albeit frozen)!  You mix a few ingredients in one bowl, spread it in a baking dish, bake it, add a few eggs, bake a little more, cut into squares and you have a perfectly “square” meal, whether for breakfast or dinner, hitting all food groups.  Even turnips, which really isn’t a food group by itself, but anytime you can work a turnip into a recipe, it’s a good thing!!!!   This is just so easy and so good and the bonus – under 350 calories per serving. . . yes I said under 350 calories. 

  • 1 1/4 cups fat free plain Greek style yogurt
  • 2 tablespoons all purpose
  • 1 ½ cups grated peeled turnip
  • 1 1/4 cups (5 ounces) shredded Gruyere cheese
  • 1/3 cup butter – melted
  • 1/4 cup chopped fresh chives
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • ½ teaspoon freshly ground black pepper
  • 1 (30 ounce) package of frozen shredded hashbrowns-thawed (Ore-Ida)
  • cooking spray
  • 8 large eggs

Preheat oven to 400 degrees.

In a large bowl, combine yogurt and flour, stirring well.

Add turnip, Gruyere cheese, butter, chives, salt, black pepper, nutmeg and potatoes to yogurt mixture.

Stir to combine well.

Spread evenly on a 13×9 inch baking dish coated with cooking spray.

I halved the recipe in this post.

Bake for 30 minutes until bubbly.

Remove from oven and with the back of a spoon, make 8 indentations on top of the potato mixture. Crack an egg in each indentation.

Return dish to oven and bake for 8-10 minutes until egg whites are form and yolks barely move when touched.

Cut into 8 pieces and garnish with additional chopped chives and black pepper, if desired. Serve immediately.

Doesn’t it looks like a little egg in a bird’s nest?

Serves 8 – 347 calories each

PRINT RECIPE

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