This easy pita is perfect any time of day, but when topped with a fried egg it becomes a quick, flavorful breakfast that you’ll want to make again and again. Crispy pita rounds, a lemon-scented mascarpone, thinly sliced prosciutto, peppery greens, and a runny fried egg combine for a simple meal that works for breakfast, lunch, or a light dinner.
Ingredients
- Pita breads – 6 small (about 6-inch) pitas; white, whole wheat, or gluten-free all work. You can also use naan.
- Eggs – 6 large, fried to your preferred doneness.
- Mascarpone cheese – about 6 ounces. If unavailable, cream cheese, ricotta, or thick Greek yogurt can be substituted.
- Lemon – zest and juice (about 3 tablespoons juice). Organic is best if you plan to use the zest.
- Baby arugula or baby spinach – roughly 3 cups. Baby kale or microgreens can be used as alternatives.
- Prosciutto – about 8 ounces, thinly sliced. Substitute bacon, thin-sliced ham or pancetta if preferred.
- Extra virgin olive oil – for brushing and dressing (about 4 tablespoons total). Salt and pepper to taste.
This combination is straightforward but very satisfying: crisped pita for texture, a creamy mascarpone beaten with lemon zest, salty prosciutto, lightly dressed greens, and a perfectly fried egg on top. It’s a reliable, fast recipe for busy mornings or a relaxed midday meal.
More recipes to top with a fried egg
Easy, savory rice bowls topped with egg for a filling meal.
A comforting hash with butternut squash and sausage—ideal with a fried egg on top.
Recipe
Easy Breakfast Pita
A crispy pita spread with lemony mascarpone, layered with prosciutto and peppery greens, then finished with a fried egg. Serves 6.
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Servings: 6 | Calories: 601 kcal (approx.)
Ingredients (detailed)
- 6 large eggs
- 4 tablespoons extra virgin olive oil, plus more for brushing pitas
- 6 pita breads (6-inch)
- 6 ounces mascarpone cheese
- Salt and pepper, to taste
- 1 lemon (zest and juice)
- 3 cups baby arugula (or baby spinach)
- 8 ounces prosciutto, thinly sliced
Instructions
- Heat a grill pan or a heavy skillet over medium-high heat. Lightly brush each pita with olive oil and cook 2–3 minutes per side until golden and as crispy as you like. Remove and let cool slightly.
- In a small bowl, combine the mascarpone with the zest from half the lemon, ½ teaspoon salt and ½ teaspoon freshly cracked pepper. Stir until smooth.
- In a separate bowl, whisk together 3 tablespoons olive oil, the juice of the lemon (about 3 tablespoons), 1 teaspoon salt and ½ teaspoon pepper. Add the arugula and toss to coat evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 2–3 minutes for sunny-side style; cook longer if you prefer firmer yolks.
- Spread each warm pita with about 2 tablespoons of the mascarpone mixture. Arrange prosciutto evenly over the cheese, top with a mound of dressed arugula, then finish with a fried egg. Season with salt and pepper to taste and serve immediately.
Notes
- Prosciutto alternatives: crisped bacon, pancetta, or thin-sliced ham work well.
- Mascarpone substitutes: cream cheese, ricotta, or thick Greek yogurt can replace mascarpone in a pinch.
- Greens: baby kale, baby spinach, baby arugula or microgreens are all excellent choices for this pita.
Equipment
Basic kitchen equipment is all you need: a grill pan or skillet for toasting the pitas, a skillet for frying the eggs, bowls for mixing the mascarpone and dressing, and a spatula.
Nutrition (per serving, approximate)
Calories: 601 kcal | Carbohydrates: 35 g | Protein: 19 g | Fat: 43 g | Saturated Fat: 16 g | Sodium: 640 mg
This easy breakfast pita is fast to assemble, flexible with ingredients, and delicious any time you want a satisfying meal with minimal fuss. The lemony mascarpone brightens the rich prosciutto and egg, while the crisp pita adds a delightful crunch—perfect for busy mornings or an effortless lunch.