I’ve made this Italian Brunch Bake in Ramekins numerous times, because it’s so delicious and so easy.
This recipe has only four ingredients, and because it’s baked up in individual serving-sized ramekins, it cooks quickly.
To bake this recipe, I used some shallow ramekins that I happened upon at Marshalls, selling for four dollars each.
These Italian-made terra cotta ramekins are oven-safe and the perfect size for an individual serving.
To tell truth, I had a hard time finding this particular Terre D’Umbria by De Silva brand on the internet, but I did find terra cotta dishes here, porcelain dishes here, and stoneware dishes here, all single-serving and oven-proof. Wouldn’t a set of ramekins like these make a great gift, perhaps with a nice jar of sundried tomatoes? You could even print out and tuck into the gift bag this recipe (below) for Italian Brunch Bake in Ramekins!
Anyway, this Italian Brunch Bake in Ramekins recipe contains only four ingredients: eggs, cooked rice, sundried tomatoes, and parmigiano cheese. Substitute parmesan or romano for the parmigiano cheese, if you wish.
Add a generous 1/4th cup of sundried tomatoes to the ramekin and a couple of teaspoons of the oil from their jar. Then place the ramekin in a preheated oven, about five minutes, while you gather and mix up the other three ingredients.
In a separate bowl, combine the eggs, cooked rice, and parmigiano cheese. I added some black pepper too. Because the parmigiano is rather salty, you might not need to add any salt.
Pull the ramekin with sundried tomatoes out of the oven and pour the egg and rice mixture on top of the tomatoes. Don’t stir or mix. The flavorful oil will ooze and rise up some on its own while baking, and that’s what you want.
Bake for 17 minutes. I’ve made this Italian brunch bake in ramekins numerous times, in both the regular large oven and the toaster oven, and the bake times, at least for my ovens, are exactly the same. Your cook time may vary, depending on the material of your ramekin.
Seventeen minutes seems to be the perfect length of time for the center to just cook through and the outer edges not to overcook. The results are lovely, with the top browned just a bit, and the edges tinged with the reddish golden oil of the sundried tomatoes.
How does it taste? The salty tang of the parmigiano infuses the custard-like eggs while the rice absorbs the flavorful oil from the sundried tomatoes. Underneath all that goodness are the sundried tomatoes themselves that provide sparkling foil and pizzazz. The pungent parmigiana and the earthy sundried tomatoes complement each other while the moist and tender eggs and rice provide the perfect backdrop. I’ve also made a low-carb version of this dish without the rice, and while it’s also delicious, it’s not quite as delicious….the rice seems to complete this dish to a T.
Here’s the recipe:
- Two eggs
- Generous ½ cup cooked rice
- ¼ cup (1 and ½ ounces) sundried tomatoes
- 2 teaspoons oil from jar of sundried tomatoes
- 2 tablespoons parmigiano cheese (or parmesan or romano cheese)
- Ground black pepper
- Preheat oven (or toaster oven) to 300 degrees F.
- Place sundried tomatoes and oil in ramekin and place in oven for five minutes.
- Meanwhile, mix eggs, cooked rice, cheese, and pinch of ground black pepper.
- Pull ramekin from oven and pour egg and rice mixture on top of sundried tomatoes, and do not stir.
- Return ramekin to oven and bake for about 17 minutes until middle is just cooked through.
- Remove from oven, let cool 5 to 10 minutes, and eat straight from ramekin.
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