Scrambled Eggs with Asparagus, Prosciutto, and Parmesan

From The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

Cookbook

Author(s): Editors at Cook's Illustrated Magazine

Page 535

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 2.0 / 5

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sturlington

14 years ago

★ ★ ★ ★ ★ 2/5

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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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