Rick made this up this morning with duck eggs from the coop and gathered veggies from the potager garden and herb parterres. Feta and milk came from #GiantEagle Straight to the recipe!
- 4 duck eggs (6 chicken)
- 1/4 cup milk
- 1/2 cup feta cheese
- 2 plum or Roma tomatoes diced
- 1/2 onion diced
- 1/2 cucumber diced
- 1 sprig oregano minced
- 1 sprig parsley minced
- 3 chives minced
- 1/2 cup cooked chicken diced
- salt and pepper to taste
- 1 tbsp unsalted butter
- 3 slices rye toast and butter
whip eggs in a bowl. Add milk whip until frothy.
Chop all ingredients and have them ready.
With medium heat, Add butter to a cast iron pan. Melt butter.
Pour in eggs. Let them cook for a moment. Turn pan to distribute eggs evenly.
Add ingredients to the egg base. Let the cheese melt.
Fold eggs over. Let rest for a moment. Serve with rye toast and butter.