A farmer friend of mine had a windfall of thick shelled duck eggs from her apparently extremely happy lady ducks this past week. So when she offered to replace my usual dozen chicken eggs with the duck kind I was quick to respond with a huge, thankful YES. She's a kind lady, that one. We trade recipe ideas (she has an incredible honey, lemon chèvre cheesecake recipe made with duck eggs I'm dying to share with ya'll). And geek out about blueberries and sweet potato custards together. And goat yogurt. She's our yogurt supplier, under the table. She milks her goats and makes yogurt from the milk immediately. Logan is obsessed with her yogurt. We often get 3 giant mason jars of it at a time. He eats most of it. What a fiend. Eggs and milk, I learned this year, are part of the Spring and Summer bounty. They're tastiest during the warm months -- the yolks bright orange-yellow and the milk clean and creamy. I use the yogurt and kefir in custards often enough, but duck eggs are magnificent and rare. I'm sure they would make any simple dessert recipe completely decadent. Perhaps a spoon cake is in order? Or another clafoutis?

In other news Logan and I are heading to Montana next week. What should we do? Besides sob over all of the craft beer we can't drink? And hike with these trail cookies from Oh, Ladycakes?

This is a simple post -- it's barely a recipe, I know. I eat avocado toast almost everyday and haven't done an avocado post in many moons.

Fried Duck Egg Avocado Toast (Gluten Free)

Ingredients

• gluten free bread, I use Sami's Sourdough
• ghee, olive oil, or coconut oil
• 1 duck egg
• 1 tablespoon water
• ½ avocado
• coarse sea salt

Instructions

1. Toast your gluten free bread.
2. While the bread is toasting, place a cast iron skillet over medium-high heat. Add a teaspoon of oil to the pan. Crack your duck egg open and slip the egg onto the skillet. Add 1 tablespoon of water to the skillet, to help steam and cook the top of the egg, and cover. Cook 1 minute, or until the yolk is a solid white color and the top of the yolk is just barely beginning to cloud over. We're going for a runny yolk; I test the yolk by touching it -- it should be warm, not hot, when finished.
3. Butter or oil your toast.
4. Slice your avocado lengthwise and cut the flesh in strips lengthwise as well. Scoop out slices of avocado toast and spread them on your toast in a fan. Place your egg on top, and sprinkle with salt.