Sundried tomato and olive panzanella ramekins
- Place bread on a board and remove crusts. Butter one side of each slice. Place a slice, butter-side down, into four, half-cup ramekins.
- Chop sundried tomatoes finely. Place sundried tomato slices in the base of each ramekin. Remove stones from olives and chop olives finely. Wash spring onions and chop finely. Place olives and spring onions over tomatoes.
- Cover tops with another slice of bread, cutting to fit ramekins. Cut four slices from mozzarella cheese and place a cheese slice on bread tops. Beat eggs, milk, salt and pepper together.
- Slowly pour on to bread tops so the liquid is absorbed. Sprinkle with Parmesan cheese. Bake at 180C for 30 to 35 minutes or until set.