Time: 20 min.
Complexity: easily
Servings: 6

Scrambled eggs and salad on pita for breakfast - a detailed recipe.

Ingredients:

• 6 pita breads, 15 cm in diameter.
• 3/4 tbsp. (170 gr.) mascarpone cheese
• 225 g thin slices of prosciutto
• 3 cups (85 g) arugula or young spinach shoots (packed down)
• Olive oil
• 6 eggs of category CO
• Grated zest of 1/2 large lemon
• 3 tablespoons fresh lemon juice
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pita, eggs, mascarpone cheese, lemon zest, lemon juice, ham, prosciutto, arugula, spinach

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Preparation:

Step 1
• Preheat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pitas with 1/2 teaspoon of olive oil and grill for 2-3 minutes per side until crisp. Remove from the grill and cool slightly.
Step 2
• In a large skillet, heat a tablespoon of olive oil over medium-high heat. Crack the eggs into the skillet and cook until the whites are set, 2-3 minutes.
  
  In a small bowl, combine mascarpone, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  
  In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Add the arugula and toss to coat.
Step 3
• Spoon 2 tablespoons of the mascarpone mixture onto each pita. Top with prosciutto. Divide the arugula evenly and pile it on top of the ham. Carefully place a fried egg on top of each pita. Season the whites of each egg with salt and pepper and serve.

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