SOFT-BOILED EGGS AND GREEN PEA SALAD

Serves: 2

1 tbsp (15 mL) butter ■ 2 shallots, chopped ■ 4 cloves garlic, finely minced ■ 3 cups (750 mL) frozen green ■ peas, thawed 1/3 cup (80 mL) plain Greek ■ yogurt 1/3 cup (80 mL) cream ■ (15 per cent milk fat) 2 tbsp (30 mL) rice vinegar ■ Salt ■ White vinegar ■ 4 eggs ■ Fresh mint, to taste ■ Microgreens, to taste ■ Salt and pepper, to taste ■

1. In a non-stick skillet, melt the butter over medium heat, and saute the shallots. Mix in the garlic and then remove from heat.

2. Transfer the cooked shallot mixture to a large mixing bowl, and mix in the green peas. Add the yogurt, cream and rice vinegar, and stir to combine. Divide the salad between two serving plates and set them aside.

3. In a saucepan, bring some water to a boil, then add a pinch of salt and a dash of white vinegar. The volume of water must cover the eggs completely. When the water boils, gently drop the eggs into the saucepan. To get a perfect soft-boiled egg, cook for 6 minutes.

4. Rinse the eggs under cold water, then peel. To make this easy, gently roll the eggs on a hard surface to crack the shells, then peel the eggs under a trickle of cold water, so no bits of shell remain.

5. Cut the soft-boiled eggs in half, and set over servings of the green pea salad.

6. Garnish with fresh mint and microgreens.

7. Season to taste.