Snow Peas with Potatoes and Creamy Sauce
Scrub potatoes and cook in salted water for about 20 minutes.
Heat 1 tablespoon of butter in a saucepan, add flour, stirring, and brown lightly. Add 400 ml (approximately 1 2/3 cup) of milk, stirring, and simmer for about 15 minutes on low heat, stirring frequently.
Rinse parsley, shake dry and chop coarsely, set some leaves aside for garnishing.
Rinse snow peas and trim the ends, cut diagonally into 2 cm (approximately 3/4 inch) wide pieces. Blanch in boiling salted water for about 2 minutes, drain, rinse in cold water and drain again.
Cook eggs for about 6 minutes until soft-boiled, rinse and peel.
Peel potatoes and keep warm.
Peel shallot and chop finely. Heat 1 tablespoon of butter in a pan and saute shallot until soft, add snow peas and saute briefly. Add sauce to the snow peas and mix well. Add chopped chervil and simmer for 2-3 minutes, season with salt, pepper and lemon juice.
Arrange snow peas with sauce nad potatoes on plates. Top each serving with 2 egg halves and garnish with parsley. Serve.