Stovetop, Pot (small)
Defrost frozen peas. If using fresh peas, cook them in a pot of salted boiling water for 5 min. Drain & set aside.
Carefully spoon the eggs into a pot of boiling water. Cook for 6 min. Immediately plunge the eggs into an icy bowl of water to stop the cooking. Peel the eggs once cooled.
In a small bowl, combine the crushed or minced garlic, crushed anchovy (optional), salt, pepper & a healthy drizzle of oil. Whisk it all together.
Place the arugula, peas & crumbled feta in a serving bowl. Add the dressing. Toss to combine.
Top with sliced soft-boiled eggs. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Soft-Boiled Egg, Pea & Feta Salad" contains 292 Energy, 24 g of Fat, 5 g of Carbohydrates, 14 g of Protein, 3 g of Fiber.