Tuck a fried egg into a pita pocket for a fast and filling feast.

1/4 tsp (1ml) butter or margarine
1 egg
Pinch each: salt and pepper
1/2 pita bread, pocket opened
1 tsp (5ml) light mayonnaise or salad dressing
2 each: slices tomato and lettuce leaves

Heat small skillet on medium heat; add butter and break egg into pan. Break yolk, stirring gently to mix yolk and white; spread to a circle the size of a full pita. Reduce heat and cook until egg is set, about 1 minute. Turn over and cook other side; remove from pan and season lightly. Spread inside of pita with mayonnaise; fold egg in half and place in pita. Stuff tomato slices and lettuce leaves into pita with egg; serve. (makes 1 serving)

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