· 4 large eggs· 1/4 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
Step 1Preparation 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 2Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.Step 3Spoon egg mixture over flatbreads and top with herbs.