The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
Scrambled Eggs with Asparagus, Prosciutto, and Parmesan
Page 535
| Course Type: Breakfast/Brunch
(1 review)
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Recipe Review
sturlington from Hillsborough, NC
A good idea on paper, lacking something in execution. Folding the cooked vegetables into the egg after scrambling really results in scrambled egg topped with vegetables.
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