Giada De Laurentiis - Crispy Breakfast Pita

Crispy Breakfast Pita

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ingredients

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 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

6 (6- inch) pita breads

Extra virgin olive oil

6 large eggs

3/4 cup (6 ounces) mascarpone cheese

Grated zest of ½ 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

instructions


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.

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.

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