Potato Crusted Prosciutto Eggs Florentine is one of those brunch recipes you will make again and again. It’s bursting with fresh flavors and is everything you love about breakfast food in one pan. And you can make it ahead!Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
Brunch happens all too rarely, and I think taking a break late morning to share a meal with people we care about is lovely and relaxing.
This is one of my all time favorite brunch recipes! I made it for Mother’s Day a handful of years ago and it was a huge hit. I’ve been making it regularly ever since — even for dinner. 🙂
What does Florentine mean when it comes to food?
- Florentine, or à la Florentine, generally refers to a recipe that features spinach. A Florentine dish usually has a main ingredient such as fish, chicken or eggs, that is served on a bed of spinach.
- Many people believe the name Florentine, or à la Florentine, comes from the Italian region of Florence. However, it is in fact French, and is only named after someone Italian — Catherine de’ Medici. She was the great-granddaughter of Florence’s Renaissance ruler, Lorenzo the Magnificent, and she married Henry II of France in 1533. It is said that she brought her Florentine cooks with her to Paris, along with spinach, which was one of her favorite vegetables.
- On menus, eggs Florentine often refers to spinach as being a substitution for ham, in Eggs Benedict. (In my recipe we’re using all of it.)
How to make Potato-Crusted Prosciutto Eggs Florentine
This is not a difficult recipe! I would classify it as a breakfast casserole, and it has four layers.
The first layer is made up of grated potatoes mixed with eggs, Parmesan cheese and fresh thyme.The second layer is slices of prosciutto.The third layer is sautéed spinach that’s been cooked with onion and garlic, and mixed with grated Gruyère cheese.And the final layer is of course made up of the eggs.
Make-Ahead Brunch Recipes
Good news! You can make Potato-Crusted Prosciutto Eggs Florentine ahead. You would do everything the day before except the eggs, and about 30 minutes before you’re ready to eat the next day, you would crack the eggs on top and bake.
Here are a few more delicious make-ahead brunch recipes:
- Hatch Chile Cornbread Casserole
- Cappuccino Chocolate Chip Muffins
- Chai Spiced Pumpkin Caramel Coffee Cake
You can also make individual portions of this breakfast casserole in a muffin pan.
When I made it for Mother’s Day, I used a heart-shaped muffin pan. So fun!
I hope you’ll think about inviting a few friends or family over for a casual brunch, and making this scrumptious Potato-Crusted Prosciutto Eggs Florentine.
This recipe is bursting with fresh flavors and it's everything you love about breakfast food in one pan.
- 1/4 cup olive oil
- 8 cups grated Idaho Russet Potatoes (about 4 pounds)
- 11 large eggs, divided
- 1/2 cup Parmesan cheese, finely grated
- 2 tablespoons fresh thyme, finely chopped
- 1 1/2 teaspoons salt
- 1 1/2 cups yellow onion, thinly sliced
- 1 tablespoon garlic, minced
- 12 cups packed spinach leaves, washed and dried
- 1 cup Gruyère cheese, grated
- 4 ounces prosciutto, thinly sliced
- salt and freshly ground black pepper
Preheat the oven to 375°F and grease a 9 x 13 x 2-inch baking pan with 1 tablespoon of the olive oil.
Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potatoes. (The former is easier if you have it!) Then use your hands to squeeze as much liquid as possible out of the potatoes, and add them to a large mixing bowl. Combine with 2 of the eggs, Parmesan, thyme, salt and a few grinds of black pepper.
Add 2 tablespoons of the olive oil to a large sauté pan, place it over medium heat and add the potato mixture. Cook, stirring often, just enough to make the potatoes slightly tender, about 5 minutes. (Don't wash this pan - you'll need it again!)
Add the sautéed potato mixture to the greased baking pan, and use your fingers, or a small metal spatula, to mold it along the bottom and sides.
Place the pan in the preheated 375°F oven and bake until the potato crust it's golden brown along the edges, about 25 minutes. (Keep the oven set to 375°F after you remove the pan.)
While the crust is baking, coat the same large sauté pan you used for the potatoes, with the remaining tablespoon of olive oil and place it over medium heat. Add the onion and garlic and cook until the onions are soft, about 7 minutes. Then add the spinach, in two batches, cooking it just until it's wilted. Mix in the Gruyère and season generously to taste with salt and pepper. (Here's How to Season to Taste.) Set aside.
When the crust is done, add an even layer of the thinly sliced prosciutto directly on top. Follow this with the spinach mixture, spreading it out evenly. Then use a spoon to make 9 evenly spaced, shallow indentations, and crack an egg into each one.
Bake in the preheated 375°F oven just until the eggs are cooked, about 25 minutes.
Let it rest for about 10 minutes before serving.
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