Creamed peas on toast is the kind of humble farmhouse supper that doesn’t make a fuss about itself, but lingers in your memory for decades. Around here in the rural Midwest, dishes like this grew out of necessity: a garden that always seemed to have peas, a milk cow out back, and day‑old bread that needed using up. My mother would make this on nights when the fields ran long and no one had the energy for anything fancy. A simple white sauce, a handful of peas, and toast on a chipped plate somehow felt like a small mercy after a hard day. You might want to make this when you’re craving something gentle and familiar, when the world feels a bit too loud and you’d like supper to taste like quiet conversation at the kitchen table and the sound of the wind in the trees.
Serve these creamed peas on toast with a few other simple comforts to round out the plate. A slice or two of baked ham or leftover roast chicken makes this feel like a Sunday supper, even on a Tuesday night. A crisp side salad with lettuce, sliced radishes, and a light vinaigrette balances the richness nicely, or you can keep to tradition with stewed tomatoes or a dish of applesauce. In the summer, sliced garden tomatoes and cucumbers sprinkled with salt and pepper are just right; in the winter, a bowl of cottage cheese or some pickled beets brings a bit of brightness. A glass of cold milk or a cup of hot tea alongside completes the picture, just the way my parents used to do it.
Creamed Peas on Toast
Servings: 4
Ingredients
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