diff --git a/app/index.md b/app/index.md
index 60586822..68a37c31 100644
--- a/app/index.md
+++ b/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)
+[Egg Benny](recipe/feb/egg-benny.md)
 
 ### [John Lemon](writer/john-lemon.md) | zestmaster@flavor.magazine
 
diff --git a/app/recipe/feb/egg-benny.md b/app/recipe/feb/egg-benny.md
new file mode 100644
index 00000000..ef7f25bd
--- /dev/null
+++ b/app/recipe/feb/egg-benny.md
@@ -0,0 +1,19 @@
+#Egg Benny
+
+A short recipe description.
+
+Source: https://example.com/link/to/original/recipe/
+
+## Ingredients
+
+- Egg 
+- Pine nuts
+- dried cranberries
+- 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.
+
diff --git a/app/writer/eggs-benny.md b/app/writer/eggs-benny.md
index 18d7bb16..c25d4ebb 100644
--- a/app/writer/eggs-benny.md
+++ b/app/writer/eggs-benny.md
@@ -5,3 +5,5 @@
 Recipe Picks:
 
 - January: [Vanilla Panna Cotta](../recipe/jan/vanilla-panna-cotta.md)
+- Febuary: [Egg Benny](../recipe/feb/egg-benny.md)
+