Crispy Breakfast Pita

Ingredients

  • Pita breads
  • Extra-virgin olive oil
  • 6 large eggs
  • 3/4cup mascarpone cheese
  • Grated zest of 1/2 large lemon
  • Kosher salt and freshly ground black pepper
  • 3tablespoons fresh lemon juice
  • 3cups arugula or baby spinach
  • 8ounces thinly sliced prosciutto

Instructions

  1. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. Brush each side of the pita breads with ½ teaspoon olive oil and grill for 2 to 3 minutes on each side, until crisp.
  3. Remove from the grill and cool slightly.
  4. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
  5. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.
  6. Combine the mascarpone cheese, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl.
  7. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and ½ teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture.
  8. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto.
  9. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.

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