If you're going to cook a vegetarian meal, make sure it sticks to your ribs! That's why we're loving cookbook author Sarah Copeland's new book, Feast. Heed her expert tips, tricks and just plain old good advice for making delicious, filling vegetarian food that doesn't miss meat for a second. Take this breakfast pizza, for example.

When you really want to go for it at breakfast, make pizza! Imagine it — fresh, hot, bub­bling with cheese and the quivering yellow yolk of a farm-fresh egg. It’s worth the effort, and it’s quite a cinch if you make a habit of prepping your pizza dough ahead and keeping it in the freezer or fridge. This pizza gives glory to a good fresh egg (a duck egg also does the trick!) from your local farmers’ market. I top my egg with smoked sea salt, to give it the smoky flavor some brunch-goers might crave after forgoing bacon.

Reprinted with permission from Feast