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!
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
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Preheat the oven to 375°F and grease a 9 x 13 x 2-inch baking pan with 1 tablespoon of the olive oil.
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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.
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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!)
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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.
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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.)
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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.
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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.
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Bake in the preheated 375°F oven just until the eggs are cooked, about 25 minutes.
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Let it rest for about 10 minutes before serving.
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Jeanne @JollyTomato says
Soooo pretty, Valentina. I would love it if someone would cook these for me! ; )
Hope to see you soon!
Justin (@CutSquash) says
The hearts are super cute, but do they hold together when you turn them out? Just wondering 🙂
valentina says
Excellent question, Justin! Yes, they hold together 😀 Enjoy! They really are delicious!
Linda Kittmer says
This recipe looks delicious. I may have to drop a subtle hint and have my son make it for me this weekend. LOL
Ilke says
It is very pretty dish. And I love the brunch recipe. It is always hard for me to come up with individual dishes for brunch, I will keep this in mind. Now I want a heart-shaped dish. 🙂
valentina says
Thank you, Ilke! They’re also cute as rounds in a regular muffin pan. 🙂
Stefani says
Every couple months, a bunch of girlfriends and I get together for what we call “boozy brunch”. The host makes brunch, and everyone else brings champagne. I’m making this for them tomorrow! One question – do you think sweet potato would work just as well?
valentina says
Hi Stefani! Great question — the starch content of sweet potatoes is very different, so while I think it will still be delicious the texture will be different and I’m not sure it will hold it’s shape as well. Have an excellent brunch! I love it!
Stefani says
Thanks Valentina! I’ll stick with the russet potatoes. And I’ll make sure that we toast you and your delicious recipe!
Stefani says
Just to follow up…. the recipe was a huge success! Everyone had seconds. Thanks so much!
valentina says
Yay, Stefani! I’m so happy to hear that! 🙂
Maria says
WoW. I want to have breakfast now!!!!!
valentina says
Do it! 😀
Gerlinde says
I think I have this for dinner tonight.
valentina says
Yay! I hope you love it as much as I do!
Diana says
What a delicious recipe! I love how it can be prepared ahead as well! Also, I didn’t know that information on Florentine! Thank you for sharing.
valentina says
Thanks so much. Enjoy!
Toni says
My kids loved it! Such a huge hit!
valentina says
Thanks, Toni! Makes me happy.
Ashley - Forking Up says
I love that this is gluten free! I bet the crispy potatoes really take eggs florentine to the next level!
valentina says
They do! Hope you try it. 🙂
Marissa says
We our big brunch fans in our house and this one looks AHHMAZING! I love how it’s in one dish, but easy to portion out so everyone gets their little square of delicious. Can’t wait to try this!
valentina says
Exactly. 🙂 Thanks so much, Marissa.
Lauren Vavala | DeliciousLittleBites says
When I first read the title of this recipe out loud to my fiance, he said “I’m looking forward to Mother’s Day.” We always go to a fancy brunch, but really, this recipe just defines Mother’s Day or Easter brunch so perfectly!
valentina says
Thanks so much, Lauren! Love your fiance’s comment. 🙂
Noelle says
Using hashbrowns as the crust is a brilliant idea!
valentina says
Thanks so much, Noelle.
2pots2cook says
I wonder what was I thinking !!!! I have almost missed this beauty ! Share 🙂
valentina says
Thank you! 😀 Much appreciated!
Nancy says
Where in the WORLD has this recipe been all my life??? I love hash browns and eggs together and this? Well, this just takes it over the top! Absolutely love that you can assemble virtually the whole thing ahead of time.. and yes, I should definitely do brunch more often!!!
valentina says
Thanks so much, Nancy! I hope you try it and love it as much as we do. xo
David Scott Allen says
I think this will be an easy recipe to make for two! Love all the flavors and so glad I have russet potatoes! Hope you are well, my friend. At least, if we have to be in isolation, we have our kitchens!
valentina says
So true about our kitchens. I seem to be in mine all the time. Even when I’m not cooking. A whole lotta eating going on here! 😉 Thanks for visiting, David and I hope you and Mark are doing well. 🙂 ~Valentina