Why not create a recipe with the unusual soft boiled egg and green pea combo? Green peas are not always popular… Perhaps because they are mostly found canned or frozen? Yet, these green vegetables have great qualities: they are economical, delicious, as well as rich in fibers, vitamin C, and vitamin K. Because of its simplicity and exquisite taste, this salad recipe with soft boiled eggs is one of my favourites!
SIMPLY DELICIOUS: Want to successfully cook your green peas each time? Learn how to cook frozen green peas!
Knob of butter
French shallots, chopped
Garlic cloves, pureed
Frozen green peas, thawed
Plain Greek yogurt
15% M.F. table cream
Salt and pepper
In a non-stick pan, brown the French shallots in butter over medium heat. Add the garlic puree and remove from heat.
In a large bowl, mix the peas with the shallot and garlic preparation.
Add the yogurt, cream, and rice vinegar. Set aside.
In a pot, bring water with a pinch of salt and a bit of white vinegar to a boil. The volume of water most completely cover the eggs.
Once the water boils, delicately add the eggs. For a perfectly soft boiled egg, do not cook more than 6 minutes.
Rinse the eggs under cold water before peeling them. Lightly roll the eggs on a work surface to loosen the shell, then remove it slowly under cold water.
Cut the soft boiled eggs in halves and add on top of the green pea salad.
Garnish with mint leaves and microgreens.
Finally, season to taste.
To make it easier to incorporate in a lunch box, simply substitute the soft boiled eggs with hard boiled eggs.
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