Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
I had six people coming for brunch on Sunday and thought maybe I'd give myself a break and put out bagels and lox. No such luck! One guest was a vegetarian, another was gluten-intolerant and a third didn't like lox. Who doesn't like lox?
Then I remembered an article I wrote in February for our Fast column called "Family Dinner Without the Drama." I refuse to cater to every individual taste bud in my house, so I must find common denominators. To satisfy all my brunch guests, I needed to find something gluten-free, vegetarian and lox-less. Then it hit me—baked huevos rancheros! Zesty tomato sauce, tortilla chips, and fried eggs come together in ramekins before being smothered in Jack cheese and baked in the oven to create a dish similar to Mexican shirred eggs. The result was a tasty, superfast meal enjoyed by all of my guests. SEE RECIPE »