Crispy Breakfast Pita

Ingredients

• 3 ounces baby spinach packed
• 6 large eggs 
• 6 servings kosher salt and pepper black freshly ground
• 3 tablespoons juice of lemon fresh
• 0.5 large lemon zest grated
• 6 ounces mascarpone cheese 
• 6 servings olive oil extra-virgin
• 6 6-inch pita breads 
• 8 ounces pancetta thinly sliced

Equipment

• bowl
• frying pan
• whisk
• grill
• grill pan

Directions

1. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill.
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. 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.
4. 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.
5. Add the arugula and toss until coated.
6. 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.
7. Photograph by Kat Teutsch