I adapted this recipe for Rosti Casserole with Baked Eggs from Cooking Light to serve the two of us tonight. My sister had given me this cute little white baking dish and it was perfect! No turnips so just skipped that and used a Mexican blend of cheese as we are not overly fond of Swiss.
This went great with some fresh sliced tomatoes from the garden with a dash of olive oil and salt on them.
Two thumbs up from both of us!