For the soup, peel and chop the onion. Peel, wash and chop the potatoes. Heat butter in a pot. Fry diced onion until transparent. Add potatoes, stock and about 1 1⁄4 l water. Bring to the boil, cover and cook for about 20 minutes.
For the skewers, wash the lemon balm, dab dry and remove the leaves. Spread 1 tablespoon cream cheese on each slice of ham. Cover with lemon balm and roll up. Cut into small rolls and put on skewers.
For the soup, add frozen peas to the soup, bring to the boil again and simmer for about 3 minutes. In the meantime wash parsley and mint and pluck off the leaves. Add 2 tbsp. cream cheese to the soup and puree finely. Season to taste with salt and pepper.
For the eggs, boil approx. 1 1⁄2 l water with vinegar in a wide pot. Beat the eggs one by one into a cup and carefully slide them into the boiling water. Let them simmer at low heat for about 5 minutes, while pulling the egg white over the egg yolk with a tablespoon. Lift out the eggs and let them drain well. Serve the soup with the ham rolls and eggs. Bread tastes good with it.