Favorite Recipes of Maverick Swaniel Harrienger


  • 8 ounces mixed-color ripe cherry tomatoes
  • 0.5 lemon
  • Extra Virgin Olive Oil
  • 4 fresh basil sprigs
  • 1 14-ounce can cannellini beans
  • Pinch of fennel seeds
  • 2 large eggs
  • 2 slices whole-wheat bread with seeds
  • 2 heaping teaspoons ricotta cheese
  • Thick Balsamic Vinegar + Hot Chili Sauce (Optional)


  1. Halve the tomatoes, place them in a bowl, + toss with the lemon juice, 1 tablespoon of extra virgin olive oil, and a pinch of sea salt.  Pick, tear, and toss in the basil leaves, then leave aside to macerate for a few minutes.
  2. Place a large nonstick skillet on high heat.  Drain the beans and put them into the hot pan with the fennel seeds and a pinch of black pepper.  Leave for five minutes, shaking occasionally.  Pour the macerated tomatoes into the pan with 6 tablespoons water, season, then leave to bubble away vigorously for 1 minute.  Crack in an egg on each side, then cover with a lid, plate, or aluminum foil, reduce to medium-low, and cook slowly for 3-4+ minutes.  Toast the bread.
  3. Divide the ricotta and spread over two pieces of hot toast, then serve them on the side of the baked eggs in beans.  Sprinkle in the reserved baby basil leaves over the top and drizzle with balsamic vinegar and/or hot chili sauce, if necessary.

et cetera