Food

Inspired by Smitten Kitchen: Baked Ranchero Eggs

July 30, 2013

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

Brunch is served!

Something about being at my parents’ house and having the luxury of their big modern kitchen makes me rather ambitious. You already saw the production that was the Strawberry Basil Shortcakes on Mother’s Day (I should really make those again. So delicious!). This time, we were all gathered on Long Island for the Lobster Party, and I decided to cook a brunch dish from The Smitten Kitchen Cookbook.

Smitten Kitchen has long been one of my favorite food blogs. Deb Perelman writes in such a way that you almost believe you’re listening to a trusted friend as she lets you in on all of her kitchen secrets. She has been blogging since 2006 and posts mouth-watering recipes for all sorts of dishes: sweets, salads, appetizers, bread, and both meat and vegetarian entrees are just some of her recipe categories.

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

So much fresh cilantro, I love it! Delicious mixed with sour cream and lime juice.

Some dishes of Deb’s that Andy and I have successfully made: my favorite blondies (Love this tidbit of hers: “Gild the lily? Oh, not me. Never.”), sinfully amazing banana bread, classic snickerdoodlesMediterranean baked feta and tomatoes (so simple!), pleasantly tasty broccoli fritters, a butternut squash and caramelized onion galette (next time, we won’t use quite so much onion), double coconut muffins (because there is no such thing as too much coconut), and garlic hummus.

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

Freshly grated sharp cheddar cheese, because pre-shredded just doesn’t taste or melt the same.

For this brunch, I picked the Smitten Kitchen’s baked ranchero eggs. Full list of ingredients: jalapeño pepper (I used red bell pepper in consideration of the spice-averse guests), canned fire-roasted tomatoes, onion, garlic, black beans, tortillas torn into strips, eggs, cheese, sour cream, freshly squeezed lime juice, fresh cilantro, and sour cream. Lots of different ingredients with several steps involved to properly prepare them all. Why I decided to make another new (and elaborate!) thing for a whole dining room full of people, I’ll never know. Like I said, I was feeling ambitious.

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

Two things: the cookbook lies flat on the counter, hurrah! Also, if you’re vegetarian, make sure to check that the toaster tray doesn’t have grease from your dad’s meaty leftovers still on it. Two batches of crispy tortilla strips; this is the non-meaty one.

I rushed through everything, improvising where necessary and employing Andy’s help when he wasn’t photographing for me. I grew hungry as I worked, realizing that it was late morning and I really should have eaten something more substantial than half a toasted bagel by now. But this happens often. The show must go on! Who cares about the cook’s nearly empty stomach?

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

So many eggs! This amount turned out to be ideal for seven people.

My mom, meanwhile, pulled her baked-French-toast-with-fruit out of the oven minutes before I popped my skillet in. Timing, patience, and cooperation, my friends: that’s what family brunches are all about!

I watched the oven somewhat anxiously. Would my dish be a complete disaster? I had no idea. But it didn’t look too bad:

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

I mean, what’s not to love about crispy tortilla crisps and fast-browning-and-melty cheese?

 Turned out, this baked ranchero egg dish with black beans and tomatoes not only looked pretty good, it tasted amazing. Of course all my fretting was for nothing and the process seemed involved, but in truth, wasn’t that bad. Here’s a secret: I can be a drama queen sometimes, especially in the kitchen. (I know some of you get frazzled, too!)

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

I put aside my silly hunger so we could properly capture this eggy magnificence. No small feat!

Brunch was a unanimous hit. The baked eggs were flavorful, thanks to the lime juice, cilantro, tomato, and garlic, and my family and I finished the meal completely satisfied. Isn’t that all anyone is looking for when it comes to good food?

Inspired by Smitten Kitchen: Baked Ranchero Eggs - Sweet and Savoring [photo by Andy Milford]

Does anyone else have a grumbling stomach right about now?

The recipe for this dish can be found on page thirty-seven of The Smitten Kitchen Cookbook. Please visit the breakfast section of Smitten Kitchen to find similar recipes, plus a variety of sweet and savory dishes. 

[This post contains affiliate links. Thank you for helping to support Sweet and Savoring. xoxo]

 

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‘What have we always said is the most important thing?’ ‘Breakfast!’ ‘No. Family.’ ‘Oh, right! I thought you meant in the things we eat.’   –Arrested Development

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  • The Wimpy Vegetarian July 30, 2013 at 6:37 pm

    This looks fantastic !! The perfect vegetarian meal !! I love the Smitten Kitchen too – her stuff is always creative and spot-on. Your dish turned out perfect.

    • Christy July 30, 2013 at 7:37 pm

      It was so good- I would make it again but it would be way too much for just Andy and me 🙂

  • Jenny Pine July 30, 2013 at 7:23 pm

    This looks so good! I just ate and now I’m hungry again!

    • Christy July 30, 2013 at 7:40 pm

      Haha, that probably just means you need to have some dessert!

  • Deb July 30, 2013 at 7:40 pm

    YES, it was yummy, you did a super job! I’m so glad you enjoy cooking at our house….now, about changing locations….

    • Christy July 30, 2013 at 9:16 pm

      Maybe your new kitchen will be even easier to cook in…? 🙂

  • Tamara July 31, 2013 at 3:09 pm

    One of my favorite dishes..
    I honestly just turn to Smitten Kitchen first for anything. If I want a superior recipe, I consult there first.

    • Christy August 1, 2013 at 7:59 am

      Seriously! That woman knows what she’s talking about.

  • Kate July 31, 2013 at 6:23 pm

    That looks delicious!
    I’d be taking full advantage if someone put me in a big kitchen right now, mine is so teeny tiny!

    • Christy August 1, 2013 at 8:00 am

      Tiny kitchens do have their charms, but it’s nice to able to spread out 🙂

  • Katherine August 1, 2013 at 9:37 am

    Baked Ranchero eggs? Oh man! Your brunch looks flawless! I love the china too!

    • Christy August 1, 2013 at 6:06 pm

      Thanks, Katherine! The china is my parents’. Sometimes I’ll see it in thrift shops and get a kind of nostalgic twinge 🙂

  • Renée ♥ What's for Dinner, Mama? August 1, 2013 at 3:27 pm

    This looks delicious… more than that, your table looks so beautiful! I do a variation of this recipe every New Years morning, but my tablescape never looks that impressive!! Great post. (Found you in the comments today on SITS – so glad I did!)

    • Christy August 1, 2013 at 6:09 pm

      Hi Renee, I’m glad you found me, too! Thanks for your sweet comments! I must say, the table wouldn’t have looked so put together if we’d been here at my house. All of our stuff is secondhand and mismatched, and we don’t even own a table this long, haha.

  • Kiersten @ OMV August 1, 2013 at 7:40 pm

    This looks so good That cookbook is on my ever-expanding wish list, but this recipe might knock it up a few places. 🙂
    Kiersten @ OMV recently posted…Recipe | Freekeh, Zucchini & Pistachio SaladMy Profile

    • Christy August 1, 2013 at 9:16 pm

      Yes, I highly recommend the cookbook, Kiersten!

  • Averie @ Averie Cooks August 3, 2013 at 9:10 pm

    It turned out beautifully and I love your plates! Your table setting is so pretty!

    I have Deb’s book and have only made a few things from it – I need to change that & try some savory stuff too!

    • Christy August 3, 2013 at 11:18 pm

      Thanks, Averie! My mom will be tickled to find out that so many people are admiring her china!
      It’s funny- pretty sure I’ve *only* made savory recipes from the SK book so far. You try some savory and I’ll try some sweets 🙂

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