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Bring a pot of water to a boil, carefully add your eggs, and boil for 7½ minutes.
Immediately transfer to an ice bath for 3 minutes, then peel.
For the cottage cheese topping: Mix together 1 cup cottage cheese and ¼ cup chopped chives + green onions and set aside.
Slice your jammy eggs in half.
Add a pile of Parmesan cheese to a hot nonstick pan and place the eggs cut-side down directly onto the cheese.
Let the Parmesan crisp and harden, then remove from the pan and top with the herby cottage cheese mixture.