A quick and easy warm breakfast, brunch or light dinner dish. Fontina cheese is lovely, but feel free to use your favourite cheese in this one. Swiss, Gruyere, Gouda, cheddar or mozzarella would all work well. Watch closely in the last few minutes of cooking to catch it as soon as the egg white is set, but the yolk is still runny. Serves 2, but you can obviously double or triple, as needed.
1/4cupbaconcrumbled pre-cooked (2-3 slices, diced and cooked)
3cupsfresh baby spinach
Freshly grated Parmesan
Freshly ground black pepper
Preheat oven to 475° F with rack in centre of oven.
Place two pitas onto a baking sheet. Sprinkle with grated cheese and some crumbled bacon (you don't need a ton, just a bit here and there). Scatter a bit of red pepper flakes over top, if using. Break an egg in the middle.
Bake in pre-heated oven for 5 minutes. Remove from oven and arrange a ring of spinach around the outside, avoiding covering the egg. Return to the oven and bake an additional 3-5 minutes, depending on how runny you want your egg. Watch closely so you don't over cook the egg. I like to give the yolk a poke and see how much it jiggles, to judge. Remember it will cook a bit more once it comes out of the oven.
Meanwhile, place two pieces of parchment paper about the same size as a pita onto a cutting board (*Using parchment ensures that when you cut the pita, you don't leave all the great egg yolk behind on the cutting board!). Transfer the baked pitas to the cutting board, placing on top of the parchment. Using a pizza cutter or sharp knife, cut each pita into four pieces, cutting through the yolk. Transfer pita on parchment paper to a serving plate.
Garnish with a bit of freshly grated Parmesan and some freshly ground pepper. Don't add extra salt until you've tasted it. You may find that it is salty enough with the bacon and cheese.
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