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

Preheat oven to 400 F. Coat a 9×13 baking pan with cooking spray. In a large bowl, combine yogurt and flour; stir well. Add turnips, Gruyere cheese, butter, chives, salt, black pepper nutmeg and potatoes. Stir until combined. Spread mixture evenly in the 9×13-inch baking dish. 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.