So - are you missing the last two days as much as I am?? Although I was running around from start to finish, the weather was pretty, I slept in, and I treated myself to a good breakfast (something other than my spinach and berry smoothie) - on both Saturday and Sunday. AND I had it in bed. Heaven. This crispy breakfast pita was my Sunday breakfast and I just have to share it with you!
Breakfast is truly my favorite meal of the day and I like to really do it up on the weekends if time permits. I often treat myself during one or two of my weekend meals since I eat really clean during the week. This weekend, I made this breakfast pita that I recently ran across in one of Giada De Laurentiis's cookbooks. It looked super good and really fresh. Most importantly, it looked like it was easy to make. I don't eat pork very often, but sometimes I treat myself to thinly sliced prosciutto because I LOVE it. That's another reason I wanted to make this recipe. And of course I thought it was delish! The pita is crispy, the mascarpone cheese is slightly creamy, the proscioutto is a little salty, the arugula is peppery & lemony, and the egg is savory and saucy. All of that made for the most unexpected, yet perfect combination of flavors. I honestly think that this would be perfect for brunch (a part of Easter brunch maybe?), lunch, or dinner. It's also one of those recipes that's easy to make your own by using what you have on hand. You can substitute the mascarpone cheese for cream cheese, arugula for spinach, and the prosciutto for turkey, bacon, or ham. It's just super good and something I know I will be making again!!
Here is what you need and what to do (makes 6 pitas):
6 pita breads (I used whole wheat pitas)
4 tablespoons olive oil, divided
6 large eggs (I always use organic eggs. They taste so much better!)
3/4 cup mascarpone cheese (cream cheese works, too)
Grated zest of 1/2 lemon
3 tablespoons fresh lemon juice
3 cups packed arugula (spinach works, too)
8 oz prosciutto, thinly sliced
Kosher salt and freshly ground black pepper
1. Heat a grill pan over medium heat - or preheat a gas or charcoal grill. Brush each side of the pita lightly with olive oil and grill each side for about 2-3 minutes until crisp. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Crack the eggs in the pan and cook until the eggs are set, about 2-3 minutes. Set aside.
3. In a small bowl, combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until everything is completely combined.
4. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper until combined. Pour the dressing over the arugula and toss.
To assemble the pitas, spread about 2 tablespoons of the mascarpone cheese mixture on to each pita. Add a few slices of the prosciutto on top of the cheese. Add a handful of the arugula on top of the prosciutto. Top each pita with a fried egg. Season the eggs with a little salt and pepper. Serve immediately.
Images by me