Prosciutto and Egg Breakfast Pizzas

Servings: 4
Prep time: 25 minutes

Oven: 400°


  • 4 Flour Tortillas
  • 1/2 cup Ricotta cheese
  • 1 tbsp. Chives, chopped
  • 1 tbsp. Tarragon, chopped
  • 1/2 cup Prosciutto, diced
  • 4 Eggs, soft fried
  • 1/4 cup Parsley, chopped
  • Salt and pepper
  • Olive oil


Place a cookie sheet upside down in the oven on a rack. In a bowl, mix together the ricotta, chopped chives, and chopped tarragon. Season the mixture with salt and pepper to taste. To assemble: Spread each tortilla with 2 tbsp. of the ricotta mixture. Top the ricotta with 2 tbsp. chopped prosciutto. Repeat for each tortilla. Carefully place the pizzas on the hot cookie sheet in the oven. Bake the pizzas in the oven until the edges of the tortillas are golden brown, about 6 minutes. Remove the pizzas from the oven and top each with a soft fried egg, 1 tbsp. chopped parsley, and a drizzle of olive oil. Serve.