Wednesday, March 28, 2012

Comfort re-defined

What do you see in this picture? Yup, that's right - that would be fear in Brinkley's eyes. I would fear Kiki too, better known as Little Terror.  She screams at Brinkley, she pulls her fur, she yanks her ears, and tries to chase her around the house. Poor Brinkley! ....and sorry Brinkley no matter how much you beg me and plead with me, we can't return her, she is here to stay! Just try enjoy all the good stuff aka extra food you get fed and someone to play catch all the time ;)

I often think breakfast makes the best dinner...and lunch. I love breakfast foods...cereal, toast and jam, peanut butter and jelly, yogurt and granola, green smoothies, scrambled eggs, omelets...ALL. So why not have breakfast for dinner - it's comforting, fulfilling and oh, so good. So why not, right!

The chef made crispy Naan bread with mixture of sharp cheddar and parmesan cheese with arugula, prosciutto and a fried egg. While enjoying this delicious breakfast for dinner, I couldn't decide what I liked better - crispy Naan bread, or arugula with lemon dressing or fried egg, it was all so delicious, and heavy. Truly there was nothing light about this meal, but it was so comforting, so needed and so tasty.  The lemon dressing was so refreshing. The fried egg so creamy...oh boy I want another one!

Recipe: Crispy Breakfast Pita [source] - recipe slightly adjusted

Ingredients
6-inch pita breads Naan bread
Extra-virgin olive oil
2 large eggs
3/4 cup (6 ounces) mascarpone cheese mixture of cheddar and parmesan
Grated zest of 1/2 large lemon
Kosher salt and freshly ground black pepper
3 tablespoons fresh lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto

Directions
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.

1 comment:

Kat said...

Her outfit in that first picture is just beyond adorable!!!!! And the recipe looks YUMMMMY