Smith's Chef Jeff Jackson recipe for Mother's Day Grilled Breakfast Pita
Ingredients
6 (6 inch) pita breads
Olive oil as needed
6 lg. eggs
¾ c. mascarpone cheese
Zest and juice of 1 lemon
2 c. arugula
3 tbsp. olive oil
1 ½ tsp. kosher salt + 1 tsp. pepper
12 slices prosciutto
Butter as needed
Directions
1. Heat your grill to medium high heat. Brush both sides of each pita with olive oil and sprinkle on a bit of salt and pepper. Place the pitas on the grill and cook 1-2 minutes per side to get some good grill marks. Take them off the grill and keep warm.
2. In a bowl, combine the mascarpone cheese with the lemon zest. Set aside. In another bowl toss the arugula with the 3 tbsp. olive oil, lemon juice, salt and pepper. Set aside.
3. Heat a nonstick skillet over medium heat. Add some butter then eggs. Season them with salt and pepper and cook 3-4 minutes, without flipping, until the edges of the eggs are crisping up a bit. Remove from the heat.
4. Build the pitas by first spreading on some of the mascarpone followed by a couple slices of the prosciutto. Add on some of the dressed arugula followed by the sunny side up egg. Drizzle on some olive oil and serve immediately. Enjoy!
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