Ham, Egg & Cheese Pita Recipe
A fluffy pillow of yummy pita like my sitto used to make filled with sliced ham, two fried eggs and cheddar cheese.
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Ingredients
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Pita & assembly
Eggs
Optional garnish / extras
Method
Pita & assembly
Warm pitas and prepare ham
Preheat oven to 325°F (160°C). Wrap the pitas in aluminum foil and place in the oven for 6–8 minutes to warm through and become pliable. Meanwhile, arrange the ham slices on a plate so they are ready to assemble.
Butter and fill pitas
Remove warm pitas from the oven and carefully open each pita pocket. Spread about 1 tablespoon of butter inside each pita half (about 1 tbs per pocket). Divide the ham evenly between the two pitas (3 slices per pita) and place them flat along the bottom of the pocket so there’s room for eggs and cheese.
Add cheese
Divide the shredded cheddar between the two pitas, scattering it over the ham so it will melt when the hot eggs are added (about 1/2 cup per pita). If using tomato slices or other extras, tuck them in now.
Eggs
Beat eggs
In a medium bowl, crack the 4 large eggs, add 2 tablespoons milk or water, and whisk until combined and slightly frothy. Season with 1/2 teaspoon salt and 1 teaspoon black pepper, whisking briefly to distribute.
Fry eggs
Heat a nonstick skillet over medium heat and add 1 teaspoon olive oil. When the oil shimmers, pour in half the egg mixture and let it sit for 20–30 seconds. Gently stir and fold with a spatula to make soft curds, or let it set into a large folded/sunny-side shape depending on preference. Cook until eggs are mostly set but still slightly creamy, about 1–2 minutes. Transfer the cooked eggs to a plate. Repeat with the remaining egg mixture to make two equal portions (one portion per pita).
Assemble eggs into pitas
Immediately tuck one portion of the hot eggs into each prepared pita pocket on top of the ham and cheese. The heat of the eggs will help melt the cheddar. If you prefer a runny yolk or a intact fried-egg appearance, instead fry eggs individually sunny-side or over-easy and place the whole fried eggs into the pitas.
Melt cheese (optional)
If you want the cheese more melted, place the assembled pitas (on a baking sheet) back into the 325°F oven for 3–4 minutes, or microwave each pita for 20–30 seconds until cheese softens.