Crispy Breakfast Pita

  • Yield: 6 servings


6-- pita breads
-- extra-virgin olive oil
6large eggs
3/4cup mascarpone cheese
-- grated zest of 1/2 large lemon
-- Kosher salt and freshly ground black pepper
3tablespoons fresh lemon juice
3cups arugula or baby spinach
8ounces 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 ½ 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, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and ½ 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.


Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

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