Eggs with Peas and Mustard Sauce
In a saucepan, bring milk to a boil. Stir in Dutch sauce and simmer about 1 minute. Stir in mustard. Add peas and simmer about 5 minutes. Season with salt and pepper.
Boil eggs until yolks are medium-soft (similar to the consistency of wax). Cut bacon into pieces. In a pan, fry bacon until crispy. Rinse chives, shake dry and slice crosswise.
Peel and halve eggs. Divide sauce among bowls, top with eggs and sprinkle with bacon and chives.