• 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 cheese 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)

Recipe Steps:

• 1. Preheat oven to 400°.
• 2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture.
• 3.Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations(holes) in top of potato mixture. Crack 1 egg into each of 8 indentations.
• 4.Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched.
• 5.Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.