Makes one serving
This recipe is easy enough to double, triple or even adapt to a muffin tin to make for a crowd (you'll probably only need two pita wedges and one egg per nest for a standard size tray). Serve it with a mixed green salad or grilled vegetables and consider breakfast, lunch, or even dinner done.
Butter to coat baking dish
One 7-inch round multi-grain pita, cut into 4 wedges
2 large eggs
1/2 teaspoon heavy cream, optional
1 teaspoon grated Parmesan cheese
Freshly ground pepper, to taste
Freshly chopped parsley, to garnish
One 4-inch round by 2-inch deep ceramic casserole dish
Preheat oven to 400ºF. Coat sides,bottom and rim of baking dish with butter. With the tips pointing up, line the bottom and sides of the casserole, letting the wedges overlap. Add the eggs to the pita "nest". Spoon the cream on top of eggs, if using. Sprinkle with Parmesan cheese and season with pepper. Place dish on a baking sheet and bake for 18 minutes, or until whites of egg are just set. Garnish with chopped parsley and dig in—the pita crisps are perfect for scooping up the egg yolk.