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Bon Appétit

Jammy Eggs and Feta Flatbreads With Herbs

4.2

(7)

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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

  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.

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Reviews (7)

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  • Made our flatbread on the BBQ pizza oven, got the right amount of char (in our opinion), the jammy eggs from 4 min in Instant Pot, chives from the garden. Put in just a bit too much lemon (my bad) but this worked out great as it was a good change from the 'regular' pizza/flatbread tomato or white sauce. Will try it again. Thanks for the ideas on ingredients.

    • Bruce T

    • Calgary, AB

    • 10/6/2021

  • I don't know if this was just the feta I bought, but the mixture was overwhelmingly salty and sour, not in a pleasant way. Probably wouldn't make this again.

    • Julia P

    • Ulm, Germany

    • 7/29/2021

  • I eat this on slices of toast, and it's so good. I usually go with basil and parsley, or sometimes cilantro. Best, quickest egg salad ever.

    • AbbyR

    • Alabama

    • 3/13/2019