Eggs In Parsley Sauce - cooking recipe

Ingredients

1 large potato, cut into chunks
2 None mushrooms, finely chopped
2 tbsp butter
2 None eggs
1 None shallot, finely chopped
1 tbsp all-purpose flour
1/2 cup vegetable stock
1/2 cup milk
1/2 cup frozen peas
1 tbsp chopped parsley
None None parsley sprigs, to garnish

Preparation

Cook the potato in boiling salted water for 15 minutes or until tender. Drain and return to the pan. Stir in the mushrooms and half the butter and mash well.
Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, cover and remove from heat. Let sit 12 minutes, drain then run under cold water.
Melt the remaining butter in a small frying pan and fry the shallot for 3 minutes. Add the flour and cook for 1 minute. Gradually blend in the stock and milk. Bring to a boil and add the peas and parsley. Season to taste.
Remove from shell and halve the eggs and place on a warmed serving plate with the potato. Spoon over the sauce and serve.