I went without eggs for several years when I was strictly vegan. Moving to Seattle was a HUGE emotional process, especially the first twenty four hours. That first day I added eggs back in, and I still here and there have them. THIS is one of my favorite recipes, however, that I am sure is going to be one of your favorites for brunch! Getting fresh eggs this time of year from the farmer’s market is so easy, as well as getting local goat cheese, or raw goat’s milk to make your own. And who is growing chard in the garden? Any greens would do but I’m a very big chard fan. My favorite green for sure. And when you work from home, sometimes brunch is just the event to make your day start out right. Having a smoothie with the BlendFresh Green + Red along with some hemp milk and pineapple today with protein, and my little gratin was a great start to healthy productivity today.
Health doesn’t have to be hard. You could make these into muffins and have a grab and go recipe for out the door. Just add the cheese, tomatoes and chard into muffin tins and pour your gratin recipe on the top and cook. Would you take this on the go with you for an easy morning breakfast as you run out the door for work, taking the kids to work or off to meet with friends?
Serves 4 to 6
Vegan cheese can be substitute for the Farmhouse Goat Cheese.
3 tablespoon Nutiva Coconut / Palm butter
2 1/2 ounces Farmhouse Goat Cheese, grated (1 1/4 cups)
8 ounces cherry tomatoes
Himalayan Salt and pepper
2 garlic cloves, minced
8 ounces Swiss chard, remove stems and cut into ½-inch pieces
2 tablespoons arrowroot powder or gf flour
1 1/4 cups unsweetened coconut milk, half and half
4 large pastured eggs
1. Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 degrees. Grease bottom and sides of 2-quart gratin dish with coconut oil and sprinkle 1/4 cup Farmhouse Goat Cheese evenly over bottom and sides of dish.
2. Melt 1 tablespoon Nutiva butter in 10-inch nonstick skillet over medium-low heat. Add tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until tomatoes begin to break down and release their liquid, 3 to 5 minutes; transfer to prepared dish.
3. Wipe out now-empty skillet with paper towels and melt remaining 2 tablespoons Nutiva butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic is lightly golden, about 2 minutes. Stir in chard and increase heat to medium-high. Cover and cook until chard is wilted but still bright green, about 2 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 1 minute; spread evenly over tomatoes.
4. Whisk arrowroot powder and 1/2 teaspoon Himalayan salt together in bowl. Whisk in half and half, eggs, and 3/4 cup goat cheese until thoroughly combined, then pour evenly over vegetables in dish. Sprinkle with remaining 1/4 cup goat cheese. Bake gratin on middle rack until toothpick inserted in center comes out clean, 30 to 40 minutes, rotating dish halfway through baking.
5. Remove gratin from oven and heat broiler. Broil gratin on top rack until cheese is golden brown, about 2 minutes. Let gratin cool for 5 minutes before serving.