As you may remember, I included the Weeknights with Giada cookbook on my birthday wish list post. Well, now I own it (thank you!) and have already leafed through the entire thing and dog-eared all of the recipes that I can't wait to try. For this week's Friday Finds I decided to veer away from pasta recipes (which was certainly difficult since Giada is the queen of pasta) and do something that Alex loves: breakfast dinner. This dish is actually really simple to assemble and the flavors are great-- The tangy lemon, peppery arugula, and salty prosciutto pair perfectly with a simple fried egg. Did I mention that it also includes mascarpone? I LOVE mascarpone and I have some left over now... can't wait to use it!
- 6 (6-inch) pitas *We found really good seasoned foccacia pita flatbreads
- Extra-virgin olive oil
- 6 large eggs
- 3/4 cup mascarpone
- Zest of 1/2 large lemon
- Kosher salt and black pepper, to taste
- 3 Tbs. fresh lemon juice
- 3 packed cups arugula
- 8 oz. thinly sliced prosciutto
Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. *We grilled ours outside on the gas grill. Brush each side of the pita breads with 1/2 tsp. olive oil and grill for 2-3 minutes on each side, until crisp. Remove from the grill and cool slightly.
In a large skillet, heat 1 Tbs. olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2-3 minutes.
Combine the mascarpone, lemon zest, 1/2 tsp. salt, 1/2 tsp. pepper in a small bowl.
In a medium bowl, whisk together 3 Tbs. olive oil, the lemon juice, 1 tsp. salt, and 1/2 tsp. pepper until smooth. Add the arugula and toss until coated.
Spread each pita with 2 Tbs. 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.