Knob of butter
French shallots, chopped
Garlic cloves, pureed
Frozen green peas, thawed
Plain Greek yogurt
15% M.F. table cream
Rice vinegar
Eggs
Salt
White vinegar
Mint
Microgreens
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.
