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3 shallots

5 garlic cloves

3 tablespoons olive oil

4 ounces haricot verts, trimmed, quartered and blanched

24 eggs

1/2 cup heavy cream

3 green onions, trimmed and thinly sliced

1 cup shelled English peas

2 teaspoons salt

1/2 teaspoon cracked black pepper

1/2 pound arugula

1 ounce soft goat cheese

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