Eggs benny jr feb

app/index.md

@@ -12,7 +12,7 @@ Welcome to _Flavor_, the only place on the planet where your taste buds won't be
 
 ### [Eggs Benny](writer/eggs-benny.md) | englishmuffin@flavor.magazine
 
-[Vanilla Panna Cotta](recipe/jan/vanilla-panna-cotta.md)
+[Eggs Benny](git-flow-exercise/app/recipe/feb/eggs-benny.md)
 
 ### [John Lemon](writer/john-lemon.md) | zestmaster@flavor.magazine
 

app/recipe/feb/eggs-benny.md

@@ -0,0 +1,23 @@
+# Eggs Benny
+
+- Febuary: [Eggs Benny]
+
+<img src="https://commons.wikimedia.org/wiki/File:Traditional_Eggs_Benedict.jpg#/media/File:Traditional_Eggs_Benedict.jpg" height="100" width="100" />
+
+A short recipe description.
+
+Source: http://allrecipes.com/recipe/174361/asparagus-with-cranberries-and-pine-nuts/
+
+## Ingredients
+
+- 1 bunch asparagus
+- 3 tablespoons olive oil
+- ⅓ cup pine nuts
+- ⅓ cup dried cranberries
+- 1 pinch salt
+
+
+# Instructions
+
+1. Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
+2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

app/writer/eggs-benny.md

@@ -1,7 +1,8 @@
 # Eggs Benny
 
-<img src="http://api.adorable.io/avatars/100/englishmuffin%40flavor.magazine" height="100" width="100" />
+<img src="https://tastesbetterfromscratch.com/wp-content/uploads/2013/08/Eggs-Benedict-11.jpg" height="100" width="100" />
 
 Recipe Picks:
 
 - January: [Vanilla Panna Cotta](../recipe/jan/vanilla-panna-cotta.md)
+- Febuary: [Eggs benny](git-flow-exercise/app/recipe/feb/eggs-benny.md)