A brunch idea from Giada de Laurentiis. This is a twist on a piadina, an Italian flatbread. If time is limited, you can 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") pita breads
Extra-virgin olive oil
6 large eggs
3/4 cup (6 oz.) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt and freshly ground black pepper
3 tbsp fresh lemon juice
3 packed cups (3 oz.) arugula or baby spinach
8 oz. thinly sliced prosciutto
Step 1: 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 tsp olive oil and grill for 2-3 minutes on each side, until crisp. Remove from the grill and cool slightly.
Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2-3 minutes.
Step 3: Combine the mascarpone cheese, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper in a small bowl.
Step 4: In a medium bowl, whisk together 3 tbsp olive oil, the lemon juice, 1 tsp salt, and 1/2 tsp pepper until smooth. Add the arugula and toss until coated.
Step 5: Spread each pita with 2 tbsp 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.
See more recipes from Giada de Laurentiis.
Reprinted with permission from Giada de Laurentiis' Weeknights With Giada (2012 Clarkson Potter).