Potatoes with Snow Peas

Scrub the potatoes and cook in skins in salted boiling water for about 20 minutes..

For the sauce, melt 1 tablespoon butter in a saucepan. Stir in flour and cook until lightly browned while stirring. Add 400 ml (approximately 1 3/4 cups) of milk while stirring and simmer for about 15 minutes over low heat, stirring frequently.

Rinse chervil, shake dry and chop coarsely. Reserve a few leaves for garnish.

Trim snow peas, rinse, cut off ends and cut diagonally into 2 cm (approximately 3/4-inch) wide pieces, then blanch in boiling salted water for about 2 minutes. Drain, rinse in cold water and drain well.

Cook the eggs for about 6 minutes, rinse in cold water and peel.

Peel potatoes and keep warm.

Peel shallots and chop finely. Cook shallots in 1 tablespoon butter until translucent, add snow peas and sauté briefly. Add bechamel to the peas, stir in chopped chervil and simmer together for 2-3 minutes. Season with salt, pepper and lemon juice.