Recipe: Giada's Crispy Breakfast Pitas (with mascarpone, arugula and prosciutto)

CRISPY BREAKFAST PITAS
"This is a twist on a piadina, an Italian flatbread. For weeknight ease, instead of making a dough, I use store-bought pitas as the base. They get topped with a creamy mascarpone spread, a salty bite of prosciutto, a lightly dressed arugula salad, and a fried egg."



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

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.

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.

TO SERVE:
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.

Makes 6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Weeknights with Giada by Giada De Laurentiis