Alex Lau
Because older eggs are easier to peel, this is one of those recipes when grocery store eggs outperform the ones from the farmers’ market.
Recipe information
Yield
2 servings
Ingredients
4 large eggs
¼ cup feta
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
Palmful of chopped tender herbs (such as tarragon and/or chives)
2 warm flatbreads or slices of toast
Preparation
Step 1
Carefully lower eggs into a small saucepan of gently boiling water; cook 7 minutes. Transfer to a bowl of ice water and let sit until cool enough to handle; drain. Peel eggs; tear into large pieces.
Step 2
Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.
Step 3
Spoon egg mixture over flatbreads and top with herbs.
