Individual Idaho® Potato Crusted Eggs Florentine with Prosciutto | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® potatoes, peeled and finely grated (about 4 1/2 cups)
• 1/3 cup finely grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons finely chopped, fresh thyme
• 3/4 teaspoon salt
• 14 eggs, divided
• 1 cup finely chopped onion
• 2 teaspoons minced garlic
• 8 cups packed spinach leaves
• 1/2 cup grated Gruyère cheese
• 6 thin slices prosciutto, cut in half horizontally
• Salt and pepper