Individual Idaho® Potato Crusted Eggs Florentine with Prosciutto | Idaho Potato Commission
Preheat the oven to 425°F and use a pastry brush to grease a 12-cup muffin pan with olive oil. Set aside. Use a food processor fitted with the grater attachment -- or a hand-held grater -- to grate...
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Cooking tools:
- Ramekin
- Grater
- Mixing bowl
- Skillet
- Cutting board
- Chef's knife
- Oven
- Baking sheet
- Spoon
- Measuring spoon
- Kitchen towel
- Colander
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
- pepper
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