Weekly Winner – Perfect Pita, Better Suited for Lunch

With the weather warming up (and getting downright hot here in Chicago), I’m definitely looking for lighter lunch options.  But I must admit, I do get tired of salads and inevitably wind up craving a sandwich.  What could be better than combining the two?  Enter my latest Weekly Winner:  in my opinion, the mis-named Crispy Breakfast Pita.  I got the recipe from the Food Network Magazine and except for the fact that it has an egg on it, am not sure why they felt it was best-suited for breakfast.  It makes a quite lovely midweek lunch.  Here it is:

Crispy Breakfast Pitas

Serves 6

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:

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 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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