1/2 cups fat-free Greek-style yogurt
1 tablespoon all-purpose flour
1 peeled grated turnip
2 1/2 lb shredded Gruyère cheese
1 tbsp butter, melted
Chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Other spices to taste
1 lb potatoes fried as hashbrowns
Make the hashbrowns and let cool.
Mix yogurt (or sour cream) with flour in large bowl. Add rest of ingredients except eggs and mix. Add to small greased pan so mixture is 1/2 inch deep. Bake at 400 for 30 minutes or until bubbly.
Pull from oven and make four indentations for eggs (use spoon). Crack an eggs into each indentation and return to oven for 8 minutes.