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Milk Street Recipe

Eggs with Asparagus, Roasted Peppers and Manchego

20 minutes

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Eggs with Asparagus, Roasted Peppers and Manchego

Eggs are a fast and easy way to get a satisfying meal on the table, and they pair terrifically with a wide variety ingredients. In this recipe, we scramble them to soft curds with asparagus, then add roasted peppers and Manchego cheese (or Parmesan) at the end for a quick, flavor-packed dinner. Be sure to pat the peppers dry with paper towels after slicing so they don’t release moisture and make the eggs watery. Serve with slices of toasted country-style bread.



20 minutes


  • 8

    large eggs

  • Kosher salt and ground black pepper

Diana L.
June 11, 2022
Good for breakfast
I make this time to time for breakfast. I dont put 1/2 cup of peppers but maybe 2 tablespoons. The Manchego cheese is so good. This is a keeper recipe for sure.
Diana L.

This was very yummy and simple to make. I will make it again. I did not have 12 inch non-stick. I have regular pans, it still worked.

Jennifer B.

Switched out asparagus for broccoli and it was great. Wonderful weekend brunch.

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