Go Back
+ servings
Close up of One serving of Potato Crusted Prosciutto Eggs Florentine on a white plate.

Potato Crusted Prosciutto Eggs Florentine

This recipe is bursting with fresh flavors and it's everything you love about breakfast food in one pan.

Course Breakfast, Brunch
Cuisine French
Keyword great for brunch, breakfast recipes with eggs
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 8 to 10
Calories 413 kcal
Author Valentina K. Wein


  • 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


  1. Preheat the oven to 375°F and grease a 9 x 13 x 2-inch baking pan with 1 tablespoon of the olive oil.

  2. 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.
  3. 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!)

  4. 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.

  5. 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.)

  6. 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.

  7. 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.

  8. Bake in the preheated 375°F oven just until the eggs are cooked, about 25 minutes.

  9. Let it rest for about 10 minutes before serving.