Christmas Breakfast

This was seriously delicious! I originally heard of the recipe from Pam's blog. I'm not sure why I can't post the picture of it, and don't have a picture of what we ate because we were so hungry and it was so good that we just scarfed it down! You can find the recipe and the picture here. 

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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Ingredients

• 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

Directions

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