Idaho® Potato Eggs Napoleon with Prosciutto and Arugula Pesto

Make breakfast or brunch special (and beautiful) with this recipe for Idaho® Potato Eggs Napoleon with Prosciutto and Arugula Pesto


  • ½ cup ice cubes
  • 4 oz. arugula
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons toasted almonds
  • 1 tablespoon lemon juice
  • ½ cup olive oil
  • salt and pepper, to taste
  • 2 lb. (2 large) Idaho® russet potatoes
  • canola oil, as needed
  • 8 oz. Prosciutto di Parma ham, julienned
  • ½ cup unsalted butter
  • 18 large eggs, beaten
  • salt and pepper, to taste


  1. In blender or food processor, place ice cubes, arugula, Parmesan cheese, lemon juice and almonds. Cover and pulse until almost smooth. Slowly pour in oil while blender is on. Season to taste with salt and pepper. Cover and reserve.
  2. Wash and peel potatoes. From each potato, cut 18 very thin slices (gaufrettes) on a mandoline, or by hand. Keep potatoes in ice water for 10 minutes; drain and pat dry. Deep fry potatoes at 375° F until golden brown; drain and reserve.
  3. In a large skillet, melt butter over medium heat. Add eggs using wire whisk; cook eggs until firm throughout with no visible liquid egg remaining. Season eggs with salt and pepper to taste.
  4. To serve, lay a potato slice in the center of a lunch plate. Top with 2 tablespoons eggs and 2-3 strips of Prosciutto di Parma. Repeat layer, ending with a potato slice. Drizzle on top and around plate with 1½ tablespoons arugula pesto. Serve immediately.
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Yield: 12

Recipe courtesy of the American Egg Board. 

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