Photo by Alex Lau
Because older eggs are easier to peel, this is one of those times 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.
Recipe notes
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