6 pita breads Olive oil
6 large eggs 🍳
3/4 cup marscapone cheese
Zest of 1/2 large lemon 🍋
Salt and pepper
3 Tbls lemon juice
3 cups arugula/ baby spinach
8 thin slices of prosciutto
Heat a grill over medium-high heat.
Brush the pitas with olive oil and grill for 2-3 minutes on each side, until crisp. Remove and cool slightly.
Cook the eggs sunny-side up until the egg whites set, 2-3 minutes.
Combine the cheese, zest, 1/2 tsp salt and pepper in a small bowl.
In a medium bowl, whisk the lemon juice and olive oil. Season. Toss with arugula till coated. Spread each pita with marscapone mixture. Divide the prosciutto onto pitas. Carefully place top arugula over pitas.
Carefully place a fried egg ontop.
Season the eggs.