Crispy Breakfast Pita

1. 1

   Heat a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. 2

   Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp.

3. 3

   Remove from the grill and cool slightly.

4. 4

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

5. 5

   Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.

6. 6

   Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

7. 7

   In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.

8. 8

   Add the arugula and toss until coated.

9. 9

   Spread each pita with 2 tablespoons of the mascarpone mixture.

10. 10

    Divide the prosciutto on top.

11. 11

    Divide the arugula and mound on top of the prosciutto.

12. 12

    Carefully place a fried egg on top of each pita.

13. 13

    Season the eggs with a pinch of salt and pepper, and serve.

14. 14

    Photograph by Kat Teutsch

* Per serving · 4 servings · Values may vary.

No additional tips available.