Creamed Peas on Toast

Slowly pour in the milk, a little at a time, whisking constantly to keep the sauce smooth. At first it will look lumpy, but as you continue to add milk and whisk, it will come together into a silky sauce.

Season the sauce with salt, pepper, sugar if using, and onion powder or minced onion if desired. Continue to cook over medium heat, stirring often, until the sauce thickens enough to coat the back of a spoon, 3–5 minutes.

Gently stir the cooked, drained peas into the cream sauce. Reduce the heat to low and let the mixture simmer for another 2–3 minutes so the flavors can mingle. Taste and adjust the seasoning as needed.

While the peas are simmering, toast the bread slices until golden and crisp. Butter the hot toast lightly so it stays tender underneath the sauce.

To serve, place 1–2 slices of toast on each plate and spoon a generous amount of the creamed peas over the top. If you like, sprinkle with a little parsley for color.

Serve immediately while hot, with a fork and knife, and maybe a second slice of toast nearby in case you want to swipe up every last bit of sauce.