Place your bread on a plate and butter the side facing up. Add your avo which I would highly recommend (I was out of avo when I whipped this up) and then slide your egg right on top. When you pop that gorgeous yolk and it cascades over the slice of bread, it's a pretty magical moment.

This breakfast takes less than 10 minutes and couldn't be simpler or more satisfying. 

HAPPY VEG

A few weeks back, I had decided I wasn't going to allow another bunch of bananas to hit the trash and went full steam ahead with banana bread. I creamed my eggs and sugar, mashed up my deliciously ripe bananas, and combined everything together until it was a beautiful banana batter. In an attempt to spice it up, I dug through the pantry and found a (questionable) half consumed bag of chocolate chips and decided they would be the perfect addition to my banana bread. I peeked inside the bag to make sure they were ok and then poured them in to my batter. Right before I went to stir everything together I realized I had just poured a bag of maggots in to my batter. The chocolate chips that I had added at the last minute were full of maggots.

What was supposed to be a bunch of bananas I refused to waste turned in to not only those bananas, but everything else I added to this batter as well. Ironic isn't it?

IRONY - a state of affairs or an event that seems deliberately contrary to what one expects and is often amusing as a result.

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1. In the meantime, preheat a nonstick frying pan to just below medium heat. Add a drizzle of EVOO, ½ tsp. pepper flakes, the 4C spinach, and a good pinch of salt / pepper. Cover and cook for 2 – 3 minutes before removing the cover, stirring, and continuing to cook until spinach has wilted. Remove spinach from the pan and allow it to cool while you prepare the filling for the shells.

 

1. Combine the ricotta, garlic, eggs, cheddar, feta, lemon zest, salt, pepper, parsley, Italian seasoning, and 1 ½ C mozzarella reserving the rest. Stir to combine fully. Roughly chop the cooked spinach and fold it into the ricotta filling.

 

1. Preheat oven to 375 F

 

1. Use a spoon to stuff the filling into the shells making sure they are crammed full of the delicious filling. Continue until all the filling has been used, approximately 36 – 45 shells.

 

1. Ladle some sauce into the base of both dishes, tilting the dishes to ensure the sauce coats the entire bottom of the pan. Place the shells filled side up into the dish in rows, nestling them into the sauce in the bottom of the dish. Once both dishes are filled with shells, ladle sauce over the shells in a row leaving parts of them exposed. Sprinkle the reserved mozzarella over the shells.

 

1. Cover the dishes and place them into the oven to bake. Bake 30 minutes covered, remove cover and continue baking 10 – 15 minutes until bubbly and delicious.

 

1. For service, enjoy a few shells with any reserved sauce and top with optional garnishes like fresh herbs, grated parm, and / or EVOO. ENJOY!

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1. While potatoes bake, place all the ingredients for the vinaigrette into a personal blender and blend until fully combined. Taste and add additional salt if desired.

*Keep in mind, potatoes are also heavily salted.
 

1. Add the asparagus, diced onion, cubed feta, fresh parsley, and hot, roasted potatoes to a large mixing bowl. Pour the vinaigrette over the salad and toss. Taste and adjust salt / pepper if desired. Serve immediately as it is best when warm. ENJOY!