Zucchini Parmesan “tagliatelle” with Italian sausage snap peas and perfect eggs

Use a potato peeler to make tagliatelle from the zucchini. Blend 2 tsp mayonnaise and 1 tsp creme fraiche, herbs and spread on zucchini together with grated Parmesan.
Chop red onion in large chunks, put in a pan with a little water, let simmer for 2 min, pour off the water and place on a plate. Fry thin slices of Italian sausages add in the onions to take flavor from the fat. Place 3 eggs in a small pot and add some salt, boil waster in a kettle, turn on the flame under the pot, pour in the boiling water slowly to fill up the pot. Set a timer for exactly 5:30 min. Pour off the water and replace with cold water. Set aside.
Boil more water, add to a pot and boil snap peas for 30 seconds, toss with 1/2 tsp butter. Server it all sprinkled with some black pepper.

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