A blog by ordinary people about living an extraordinary life
This morning Meghan and I decided to relax and have a nice breakfast before jumping into our day. This egg dish from Giada De Laurentiis’ new cookbook (Weeknights with Giada) can be modified in many ways (we took out the prosciutto, but you could make with scrambled eggs, or bacon, or ham, or on mini pita breads as appetizers). More about Giada De Laurentiis this week, stayed tuned, but now, onto breakfast.
Toast the pita breads under the broiler until crispy.
In a bowl, combine the marscapone cheese, lemon zest, salt and pepper. Mix until combined.
In a second bowl, whisk together lemon juice and olive oil with salt and pepper to make a dressing for your arugula. Add the arugula and toss to coat.
In a non-stick pan, add some olive oil and heat over medium-low heat. Fry 2 eggs in the oil.
To put the plates together, put the pita on a plate. Cover the pita with the marscapone cheese mix. Pile on some arugula salad. Top with a fried egg. Season with salt and pepper.
Add your own personal twist, give this a shot and let us know how it turns out.