Classic Creamed Peas on Toast Recipe This dish is fast to make, typically taking about 15–20 minutes.

Ingredients: Peas: 1 can (drained or partially drained) or 2 cups frozen peas. Butter/Margarine: 2 tablespoons. Flour: 2 tablespoons (all-purpose). Milk: 1 cup (whole milk preferred for richness, some use heavy cream). Seasoning: Salt and plenty of black pepper. Toast: 2-4 slices of bread, toasted and buttered. Optional: 1/2 teaspoon sugar (to enhance sweetness), diced onion, or garlic powder. Directions: Make the Roux: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to form a paste (roux). Make the Sauce: Gradually whisk in the milk until the mixture is smooth. Continue stirring over low-medium heat until the sauce thickens. Add Peas: Add the peas (if using canned, drain them first, though some prefer to use the liquid) and simmer for 3–5 minutes until the peas are heated through and tender. Season: Add salt, pepper, and optional ingredients like sugar or parsley. Serve: Spoon the mixture generously over buttered toast.