Potatoes with Sugar Snap Peas

Ingredients

• 1 kg potatoes
• 300 g Sugar snap peas
• 3 tbsp Lemon juice
• 1 Shallot
• 2 tbsp butter
• 1 bunch chervil
• 1 heaping tbsp flour
• 400 ml milk
• 4 eggs
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the potatoes and cook them with their skins in salted water for about 20 minutes.

2. 2.

   Melt 1 tablespoon of butter in a saucepan, whisk in the flour and sauté until lightly browned; gradually add the milk while stirring and simmer on low heat for about 15 minutes, stirring occasionally.

3. 3.

   Wash the chervil, shake off excess moisture, and roughly chop it, reserving a few leaves for garnish.

4. 4.

   Trim the ends of the sugar snap peas, cut them diagonally into pieces about 2 cm wide, blanch in boiling salted water for about 2 minutes, drain, shock in ice water, and let drain again.

5. 5.

   Cook the eggs until they are soft-boiled (about 6 minutes), cool in cold water, and peel them.

6. 6.

   Peel the potatoes as well and keep them warm.

7. 7.

   Peel and finely chop the shallot; sauté it in 1 tablespoon of butter until translucent, add the sugar snap peas and cook briefly, then pour the béchamel over them, stir in the chopped chervil, let everything simmer together for 2-3 minutes, and season with salt, pepper, and lemon juice.

8. 8.

   Arrange the sugar snap peas with sauce, potatoes, and two halves of each egg on a serving platter; garnish with chervil leaves.