Cheesy Chard Biscuit Poppers

• 2 cups Rainbow Chard, Leaves And Stems Separated, Then Chopped (for 2 Cups You'll Need About 6 Leaves)
• 1 whole Egg
• 1 whole Egg White Only
• 1 cup Creme Fraiche
• 2 Tablespoons Butter, Melted
• 1 cup Flour
• 1 pinch Salt And Pepper
• 2 Tablespoons Shredded Parmesan Cheese
• 2 ounces, weight Brie

1. 1. Preheat oven to 350 F. Put a steamer basket into a pot with water in the bottom. Once the water is boiling, add the chard stems and steam for four minutes. Add chopped chard leaves and steam an additional four minutes. Remove pot from heat. Lay chard out on a kitchen towel to absorb excess moisture.
2. 2. In a large bowl beat eggs together. Then add creme fraiche, and melted butter and combine. Mix in flour, salt, pepper, and Parmesan cheese.
3. 3. Fold in chard and brie. Spray a 12-count muffin tin with olive oil. Divide dough among cups. Bake for 15 minutes.

chard, egg, egg, fraiche, butter, flour, salt, parmesan cheese

Taken from tastykitchen.com/recipes/breads/cheesy-chard-biscuit-poppers/ (may not work)