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.
Variations & Tips
This old farmhouse dish is very forgiving and happy to bend to what you have on hand. For extra richness, you can stir in a splash of cream or half‑and‑half in place of some of the milk, or add
