We didn't use all of that oil, and added avocado on top of the arugula before plopping the egg on top.
Oh, one other thing. I tried crisping up the pita in a pan, and the result was a very tough pita bread. So, next time I will just warm up the pita so it will cut nicely.
Let me know if you try this. So easy. So good!
Crispy Breakfast Pita
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- 6 6-inch pita breads
- Extra-virgin olive oil
- 6 large eggs
- 3/4 cup (6 ounces) mascarpone cheese
- Grated zest of 1/2 large lemon
- Kosher salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 3 packed cups (3 ounces) arugula or baby spinach
- 8 ounces thinly sliced prosciutto
Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.
Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated.
Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
SERVES: 6; Calories: 485; Total Fat: 27 grams; Saturated Fat: 11 grams; Protein: 25 gram; Total carbohydrates: 36 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 251 milligrams; Sodium: 1,520 milligrams