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.

Serves 2