Creamed Peas on Toast (Print Version)
Tender peas in rich cream sauce over buttery crisp toast
# What You'll Need:
→ Vegetables
01 - 2 cups frozen or fresh green peas
02 - 1 small shallot or 1/2 small onion, finely chopped
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 1 cup whole milk
05 - 1/4 cup heavy cream (optional, for extra richness)
→ Pantry Staples
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Pinch of freshly grated nutmeg (optional)
→ Bread
10 - 4 slices good-quality bread (country loaf, sourdough, or sandwich bread)
→ Garnish
11 - 1 tablespoon chopped fresh parsley (optional)
12 - Additional freshly ground black pepper for finishing (optional)
# How to Make It:
01 - Melt the butter in a medium saucepan over medium heat. Add the finely chopped shallot or onion and sauté until soft and translucent, approximately 2 to 3 minutes.
02 - Sprinkle the flour over the softened aromatics and stir continuously for 1 minute to form a smooth roux, cooking out the raw flour taste.
03 - Gradually pour in the whole milk (and heavy cream, if using) while whisking constantly to prevent lumps from forming. Continue cooking and stirring until the béchamel sauce begins to thicken, about 3 to 4 minutes.
04 - Fold in the green peas, salt, black pepper, and nutmeg. Reduce the heat to medium-low and simmer gently for 4 to 5 minutes until the peas are tender and coated in a creamy sauce. Adjust seasoning to taste.
05 - While the peas simmer, toast the bread slices in a toaster or under a broiler until golden brown and crisp on both sides.
06 - Ladle the creamed peas generously over each slice of toast. Finish with a sprinkle of chopped fresh parsley and an additional crack of black pepper if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy sauce comes together in minutes with pantry staples you probably already have.
- It turns a simple slice of toast into something that feels like a real meal.
02 -
- Add the milk gradually and whisk constantly or you will end up with lumpy sauce that no amount of stirring can fix.
- Do not let the sauce boil aggressively after adding the peas or they will lose their bright color and sweet flavor.
03 -
- Warm your milk slightly before adding it to the roux and the sauce will come together smoother with far less whisking.
- Toast the bread a little darker than you think you want it because the moist sauce will soften it faster than you expect.