Crispy Breakfast Pita

Revamp your breakfast routine with this delicious recipe from Giada!


 

Giada's twist on a piadina, an Italian flatbread uses store-bought pita topped with a mascarpone spread, a salty bite of  prosciutto, a lightly dressed arugula salad, and a fried egg. Perfect for breakfast!

Makes six servings

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

1. 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.

2. 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.

3. 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.

4. 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.

Excerpted from Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis, published by Clarkson Potter.

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