• 1 1/4 cup Greek yogurt
• 2 tablespoons flour
• 1 ½ cups grated peeled turnips
• 1 ¼ cups shredded Gruyere cheese
• 1/3 cups butter, melted
• ¼ cup chives, chopped
• 1 ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon nutmeg
• 1 (30-ounce) package frozen shredded hash browns, thawed
• 8 large eggs
• cooking spray

Preheat oven to 400 F. Combine yogurt and flour in large bowl; stir well. Add turnip through potatoes to yogurt mixture. Spread evenly in a 9×13 baking dish coated with cooking spray. Bake at 400 F for 30 minutes. Remove from oven and make 8 indentations with the back of a spoon. Crack an egg into each and return to oven for 8-10 minutes until egg whites are firm and yolks barely move when touched. Garnish with additional chives and black pepper. Serves 8