REDWOOD HILL FARM RECIPES

Steps:

• In a large pan over medium-high heat, cook 1 tablespoon of butter with sausage and onions until browned, or about 10 minutes.
• In a bowl, whisk 1 cup of Green Valley Creamery Lactose-Free Whole Milk kefir, 3 eggs, and salt and pepper to taste.
• Cut 1 loaf of brioche bread into cubes.
• Combine all ingredients together, submerging everything in the egg-kefir mixture.
• Let the entire bowl sit in the fridge for 2 hours.
• Grease the 6 ramekins with butter.
• After 2 hours, pull the bowl out of the fridge, mix again, and scoop into the individual ramekins.
• Preheat the oven to 350 degrees. Bake for 30 minutes, or until puffed and golden brown.

Steps:

• Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
• In a medium bowl combine the flour, baking powder and salt and whisk well.
• Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls about 3-3/8 oz each.
• Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
• Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
• Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.