Jammy Eggs and Feta Flatbreads with Herbs
['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']
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.
Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.
Spoon egg mixture over flatbreads and top with herbs.
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