Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 2
AuthorStephanie Dean,
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.

Egg, Avocado, and Crispy Prosciutto Pitas