Ham, Egg and Cheese in a Pita Pocket

Like most houses with children, breakfast has become a staple, at least for our toddler. Eggs have become a favorite since she LOVES them and they work well for really any meal of the day as well as snacks. So, eggs and breakfast foods have taken on a new meaning in recent months. 


Hubby and I both LOVE breakfast as well - could be that's where baby gets it? - and even had our wedding in the early morning (9:30) so that we could have a champagne brunch reception with the full monty of Belgium waffle station, carving station, omelet station and tons of fresh breakfast breads, salads, etc. It was fantastic!


Knowing the important role that breakfasts plays in our life, I'm always looking for new, fun and interesting breakfast dishes. I recently found some mini-pita pockets in the freezer that I'd purchased, stashed away and apparently forgotten about. So, I pulled them out and have been attempting to find new ways to use them. 


I came across the packet of pitas on the counter this afternoon just before looking in the fridge for something to make for a quick lunch. I really wanted a ham and egg sandwich, so I thought why not see what happens when I use a pita instead of bread, toast or an English muffin. 


The Recipe:  Ham, Egg and Cheese in a Pita Pocket
Toast 1 mini pita pocket (I used our toaster oven, but I think a regular toaster will work for this as well, or you could do it in the oven) and then cut it in half down the middle to make two pockets of the same size. Use a teaspoon or your fingers (it may be warm) to open the pocket. this will ensure that as the bread cools the pocket stays open.


Add to each pocket one quarter of a slice of deli cheese. If you use a larger pita, you can probably adjust to 1/2 a slide per pocket. I used Provalone as that's what I had on hand, but really any cheese you like would work here, including cream cheese. Adding the cheese at this point will allow it to begin to melt in the warm pita pocket. If you use cream cheese you may want to let the pita cool a bit before spooning it into the pocket.


Meanwhile, heat a small skillet over medium heat. While skillet is heating up, in a small bowl or measuring cup, beat one egg with the following:
2 tbsp milk (I used 2%)
few dashes of hot sauce (to taste)
salt and pepper (to taste)


I use a fork for this, it seems to break down the organic egg yolks better sometimes. I whip the egg until it's light and frothy to ensure that the eggs are fluffy when cooked.


Add to the preheated skillet 1/2 tsp unsalted butter. Swirl skillet to melt the butter and then pour in your egg mixture. My hubby, and a few TV chefs, swear that the way to get fluffy scrambled eggs is to continually stir them around the pan as the eggs set. So, I use a heat resistant spatula and stir the eggs until they're set and no longer runny. Cook yours to the desired doneness.


Cool the eggs on a plate while you brown in the same skillet two slices of deli ham. I use the low sodium, very low in fat kind and it worked well in this preparation. You could probably easily sub bacon in this dish as well as canadian bacon, although with the thicker cuts you may have to chop it a bit to make it fit in the pita pocket so that the eggs fit on top and don't spill.


Remove the ham to the same plate as the eggs and begin to assemble your sandwich. fold the ham into a triangle and insert point down into the pita. Then use your fingers to open it so that it resembles a funnel. Using a teaspoon, scoop the eggs into the funnel. Top with a bit of parsley and enjoy!


The Results:  
The results of my efforts were tasty and since I had mini pita pockets on hand, they were really cute as well. As our toddler gets a bit older and begins to eat her sandwiches together instead of deconstructed (she even licks the mustard off the bread before eating the bread sometimes), this is the kind of thing I think she will enjoy. For now, it made a yummy lunch for mommy. I added a bowl of fresh fruit to complete the meal and was happily satisfied.


Let me know if you try this recipe, or a variation of it, in your kitchen. 


Enjoy!