Egg, Avocado, and Crispy Prosciutto Pitas
Photo: Annabelle Breakey; Styling: Robyn Valarik
Baking prosciutto intensifies its flavor and gives it a crispy texture in these breakfast sandwiches. If you’re eating them on the go, just wrap them in waxed paper.
How to Make It
Step 1
1
Heat oven to 350°. Set a wire rack on a rimmed baking sheet. Lay prosciutto on rack. Bake until crisp, about 20 minutes.
Step 2
2
Whirl bell peppers, yogurt, 1/4 tsp. kosher salt, and the pepper in a food processor until blended. Add more salt to taste to dressing if you like.
Step 3
3
Open pita halves carefully and coat each half with about 2 tbsp. dressing (reserve remaining dressing for another use).
Step 4
4
Divide eggs, avocado, and arugula between pita halves. Wedge a prosciutto slice inside each pocket.
Step 5
5
Note: Nutritional analysis is per pita half.
Ingredients
2 slices (about 3/4 oz.) thinly sliced prosciutto
1/4 cup roasted red bell peppers, patted dry
1/2 cup plain nonfat Greek yogurt
About 1/4 tsp. kosher salt
1/4 teaspoon pepper
1 whole-wheat pita bread, cut in half
2 hard-cooked large eggs, sliced
1/2 avocado, sliced
1/2 cup baby arugula
Directions
Step 1
1
Heat oven to 350°. Set a wire rack on a rimmed baking sheet. Lay prosciutto on rack. Bake until crisp, about 20 minutes.
Step 2
2
Whirl bell peppers, yogurt, 1/4 tsp. kosher salt, and the pepper in a food processor until blended. Add more salt to taste to dressing if you like.
Step 3
3
Open pita halves carefully and coat each half with about 2 tbsp. dressing (reserve remaining dressing for another use).
Step 4
4
Divide eggs, avocado, and arugula between pita halves. Wedge a prosciutto slice inside each pocket.
Step 5
5
Note: Nutritional analysis is per pita half.
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