6 pita breads
6 large eggs
3/4 cup mascarpone cheese
zest of 1/2 lemon
salt & pepper
3 Tbls lemon juice
3 cups baby spinach
6 thin slices of prosciutto
Heat a grill over medium heat.
Brush the pitas with olive oil and grill for 2-3 minutes on each
side, until crisp.
Cook the eggs sunnyside up until the egg whites are set.
Mix the mascarpone, zest, and 1/2 tsp salt and pepper in a
In another bowl, toss the baby spinach with olive oil and lemon
Spread each pita with the mascarpone mixture. Top with
prosciutto and baby spinach.
Carefully place a fried egg on top. Season to taste. Serve.