Crispy Breakfast Pita

From the book, Weeknights with Giada. get this book >


6 servings
Crispy Breakfast Pita
6 (6- inch) pita breadspita breads6
Extra virgin olive oilextra-virgin olive oil1
6 large eggsegg(s)6
3/4 cup (6 ounces) mascarpone cheesemascarpone cheese6
Grated zest of ½ large lemonlemon(s)1
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
3 tablespoons fresh lemon juicelemon juice3
3 packed cups (3 ounces) arugula or baby spinacharugula leaves3
8 ounces thinly sliced prosciuttoprosciutto8


Crispy Breakfast Pita
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 for 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.
This recipe is featured in:
Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner

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