Creamed Peas on Toast (The Ultimate Nostalgic Comfort)
I whipped up a batch of these Creamed Peas on Toast for lunch today, and it was a wonderful reminder of how the simplest ingredients can feel like a warm hug. This is a classic “pantry staple” meal that has been a favorite for generations—a rare and beautiful victory for those days when you need something light, savory, and incredibly fast. It’s the kind of dish that turns a humble bag of frozen peas into a velvety, gourmet-style topping.
The beauty of this recipe is the contrast between the silky, buttery cream sauce and the satisfying crunch of thick-cut toast. It’s a versatile dish that works just as well for a quick solo lunch as it does for a light Sunday supper. Plus, since it relies on frozen peas, you can have that “fresh-from-the-garden” flavor any time of year.
Whether you’re looking for a budget-friendly meal or a nostalgic trip down memory lane, this is the effortless comfort food you’ve been craving.
Simple Creamed Peas on Toast
Ingredients
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2 cups frozen peas
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1 ½ cups whole milk
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½ tsp salt
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¼ tsp black pepper
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¼ tsp garlic powder (optional)
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4 slices thick-cut bread (Sourdough or Texas Toast)
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Optional: Crispy bacon bits or a pinch of paprika for garnish
Instructions
1) Prepare the Peas Bring a small pot of water to a boil. Add the frozen peas and cook for 2–3 minutes until they are tender and bright green. Drain and set aside.
2) Make the Roux In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until the mixture is bubbly and pale gold. This step removes the “raw” flour taste.
3) Build the Cream Sauce Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens and becomes smooth (about 5 minutes).
4) Season and Combine Stir in the salt, pepper, and garlic powder. Add the cooked peas to the cream sauce and stir gently to coat. Let it simmer on low for another minute to ensure everything is heated through.
5) Toast the Bread While the peas are simmering, toast your bread slices until they are golden brown and sturdy enough to hold the weight of the sauce.
6) Serve Ladle a generous amount of the creamed peas over each slice of toast. Serve immediately while the bread is still crisp and the sauce is hot.
Why Creamed Peas on Toast Are the Best
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Budget-Friendly: Uses basic staples that most people already have in their kitchen.
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Ready in 10 Minutes: One of the fastest hot meals you can make from scratch.
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Nutritious Shortcut: Peas are packed with fiber and protein, making this more filling than it looks.
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Texture King: The silky sauce and the crunchy toast are a perfect culinary match.
Tips for Success
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Don’t Overcook the Peas: You want them to stay plump and bright green, not mushy.
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Whisk Constantly: To get a perfectly smooth cream sauce, keep that whisk moving as you add the milk.
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Thick Bread is Key: A thin slice of sandwich bread will get soggy quickly. Use a sturdy sourdough or a thick-cut loaf.
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Butter the Toast: For an extra layer of flavor, lightly butter your toast before adding the peas.
Easy Variations
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Salmon & Peas: Stir in a can of flaked salmon for a classic “Creamed Salmon and Peas” variation.
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Cheesy Peas: Stir in ½ cup of shredded white cheddar or Parmesan into the sauce.
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Ham and Pea: Add ½ cup of diced cooked ham for a smoky, salty kick.
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Herb Infusion: Add a teaspoon of fresh dill or parsley to the sauce for a bright, earthy finish.
FAQ – Creamed Peas on Toast
Can I use canned peas?
You can, but frozen peas have a much better texture and a brighter color. If using canned, drain them well and add them at the very end so they don’t fall apart.
Why is my sauce too thick?
If the sauce thickens too much as it sits, simply stir in a tablespoon or two of milk to loosen it back up.
Can I make this dairy-free?
Yes! You can use a plant-based butter and unsweetened oat or almond milk. The texture will be slightly different, but still delicious.
How do I store leftovers?
Store the creamed peas in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of milk. Store the toast separately!
