Ingredients
Equipment
Method
- Cook frozen peas in boiling water for 2-3 minutes until tender and bright green, or steam in microwave with splash of water. Drain well and set aside.
- In medium saucepan over medium heat, melt butter until foamy. Add flour all at once and whisk constantly for 1 minute, cooking out raw flour taste.
- Pour milk in slowly in a thin, steady stream while whisking continuously. Keep whisking as mixture comes to gentle simmer and thickens into smooth cream sauce, about 3-5 minutes. Sauce should coat back of spoon.
- Season with salt, pepper, and pinch of garlic or onion powder if desired.
- Stir cooked, drained peas into cream sauce. Simmer gently for 2-3 minutes until flavors meld. Taste and adjust seasoning.
- Toast bread until golden and crispy. Butter lightly while hot if desired.
- Place toast on plates and spoon creamed peas generously over top. Add optional toppings like ham, bacon, cheese, or fresh parsley. Serve immediately.
Notes
Whisk constantly when adding milk—this is the key to completely smooth, lump-free sauce.
Don't overcook peas. Bright green and just tender is the goal. Mushy gray peas ruin the dish.
If sauce too thick, add milk one tablespoon at a time until desired consistency.
For extra richness, stir in 1 tablespoon heavy cream at end of cooking.
Choose sturdy, thick-cut bread—sourdough, Texas toast, or thick white sandwich bread holds up best.
Serve immediately. Toast softens quickly once sauce goes on.
Creamed Peas with Ham: Stir in 1 cup diced cooked ham with peas.
Cheesy version: Stir in ½ cup shredded sharp cheddar or Parmesan at end.
Breakfast style: Top each serving with poached or fried egg.
Southern twist: Serve over warm split biscuits instead of toast.
Dairy-free: Use plant-based butter and unsweetened oat milk.
Gluten-free: Use GF flour in roux and serve over GF toast.
Store leftover creamed peas (separate from toast) in airtight container in fridge up to 3 days.
Reheat gently in saucepan over low heat with splash of milk, whisking until smooth. Make fresh toast when serving.
Cream sauce doesn't freeze well—it separates when thawed. Make fresh each time.
Can use canned peas in a pinch—just drain, rinse, and heat briefly in sauce without cooking separately.
If sauce develops lumps, pour through fine mesh strainer and whisk vigorously.
Make sauce ahead and store in fridge up to 3 days. Reheat gently with splash of milk, then add freshly cooked peas.
Don't overcook peas. Bright green and just tender is the goal. Mushy gray peas ruin the dish.
If sauce too thick, add milk one tablespoon at a time until desired consistency.
For extra richness, stir in 1 tablespoon heavy cream at end of cooking.
Choose sturdy, thick-cut bread—sourdough, Texas toast, or thick white sandwich bread holds up best.
Serve immediately. Toast softens quickly once sauce goes on.
Creamed Peas with Ham: Stir in 1 cup diced cooked ham with peas.
Cheesy version: Stir in ½ cup shredded sharp cheddar or Parmesan at end.
Breakfast style: Top each serving with poached or fried egg.
Southern twist: Serve over warm split biscuits instead of toast.
Dairy-free: Use plant-based butter and unsweetened oat milk.
Gluten-free: Use GF flour in roux and serve over GF toast.
Store leftover creamed peas (separate from toast) in airtight container in fridge up to 3 days.
Reheat gently in saucepan over low heat with splash of milk, whisking until smooth. Make fresh toast when serving.
Cream sauce doesn't freeze well—it separates when thawed. Make fresh each time.
Can use canned peas in a pinch—just drain, rinse, and heat briefly in sauce without cooking separately.
If sauce develops lumps, pour through fine mesh strainer and whisk vigorously.
Make sauce ahead and store in fridge up to 3 days. Reheat gently with splash of milk, then add freshly cooked peas.