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Bon Appétit

Jammy Eggs and Feta Flatbreads with Herbs

By Chris Morocco

4.8

(7)

Photo of Jammy Eggs and Feta Flatbreads with Herbs on a plate.
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

  1. 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.

TagsFlatbreadBreadEggFetaCheeseDairyLemonCitrusFruitMainSnackBreakfastBrunchLunchNut FreeVegetarianEasy5 Ingredients or Fewer30 Minutes or LessQuickSimmerBon Appétit

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