Rosti Casserole with Baked Eggs

I posted earlier this week that I was excited about last night's dinner, but it had to be pushed back to tonight since the hubby went off to play poker and I opted for a calzone from Amelia's, one of the best restaurants in the New River Valley. I would have taken a pic of the goodness that is their baby calzone (although "baby" amounts to the size of my head), but...well, I got really excited and scarfed it down.

So, tonight's menu was Rosti Casserole with Baked Eggs and a Mixed Green Salad with Vinaigrette. This made for a great, comforting (and very filling) casserole. You can pull the main dish from the Cooking Light website:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949711



We halved the recipe, and it was more than enough for two people. (By the way, this recipe was even given the special acknowledgment from my husband that it didn't need any Tabasco sauce.) If you try out the casserole, keep an eye on the egg portion of the recipe. Just a few extra minutes and you will end up overcooking the yolk, which isn't necessarily bad (we found that out tonight), but a runny middle would have been better. I originally went for 9 minutes once the eggs were added, then upped that by 3 minutes, which turned out to be too much. The original time of 9 minutes probably would have been perfect.

The mixed green salad was just a bagged mix with halved cherry tomatoes and peeled carrots. The vinaigrette was just a quick mix of tarragon vinegar, apple cider vinegar, sugar, salt, pepper, and olive oil. I would suggest just tasting along the way and using any combination of vinegar and olive oil you like.



Tomorrow night: steaks, and a short thesis on the horrors of watching someone order any kind of red meat medium well or (gulp) well done.