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Back Crispy Breakfast Pita

A crispy grilled pita topped with delicious breakfast toppings. A delicious and quick breakfast for any weekday, or even brunch!
Crispy Breakfast Pita


  • 6 6 inch Pita or Naan bread rounds
  • Rotture Di Oro Olive Oil
  • 6 Large Eggs
  • 3/4 C Mascarpone Cheese
  • Zest of 1/2 Large Lemon
  • 3 Tbsp Fresh Lemon Juice
  • 3 Packed Cups Arugula or Baby Spinach
  • 8 Oz Thinly Sliced Prociutto
  • Salt & Pepper, To Taste


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 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.

Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons 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.

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