Add 6 eggs into a saucepan, all in a single layer, then fill with water, just enough to barely cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat

After exactly 10 minutes the eggs should be perfectly hard-boiled; remove them from the pan and transfer them into a large bowl with iced water

Once the eggs are cool enough to handle, gently peel them, then cut each one in half lengthwise

Add the 1/2 cup (60 grams) of flour into a bowl, crack 1 egg into a separate bowl, add in the milk, and season with salt & pepper; whisk together

Gently coat each piece of egg, first in the flour and then in the egg wash

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the coated eggs, all in a single layer, and fry for 2 minutes per side or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, make the sauce, add in the chopped garlic, mix continuously, after 30 seconds add in the flour, continue to mix together, after 1 minute add in the broth, and gently mix together until you get a slightly creamy sauce, about 5 minutes

Once you get a slightly creamy sauce, add in the frozen peas and chopped parsley, season with salt & pepper, and mix together, then add the eggs back into the pan, all in a single layer, spoon some of the sauce over each egg, and simmer for 1 to 2 minutes or until the eggs are heated through

Serve directly out of the pan or transfer into serving dishes, enjoy!