Creamed Peas on Toast

I'm finishing frozen vegetable week here with this delightful dish that harks to the '20s. The 1920s, that is - good gosh, that's 100 years ago! I'm not old enough to remember them, but when I first became aware of their existence, they were a mere 50 years past. I don't understand why they haven't stayed there. (Although I guess in that case I would still be 10, so no.) 

 

Anyway! These were originally a little plain and stodgy, but seasoned up to modern tastes they are excellent. Rich peas (and eggs, if you like) with a creamy sauce, soaked up by crunchy toast, and not too thick and gummy, so be sure to supply a spoon. Also be sure to use a good quality bread - French or Italian style - to get that chewy crust. You could replace the seasonings with some curry powder if you like, or more subtly, use a smoked or slightly hot paprika. 

 

 2 or 3 servings

30 minutes prep time

 

1 small onion or large shallot

1 tablespoon unsalted butter

2 cups thawed frozen peas

1/2 cup water

1 tablespoon barley or wheat flour

1/4 teaspoon salt

freshly ground black pepper to taste

1/2 teaspoon sweet Hungarian paprika

1/2 teaspoon rubbed savory

1/2 teaspoon rubbed mint

1/2 cup light cream or whole milk

2 to 4 large eggs, optional 

toast to taste

 

Peel and finely chop the onion or shallot. Heat the butter over medium heat in a fairly large skillet; one which has a lid. Gently cook the onion until softened and reduced in volume, and lightly browned. Add the thawed peas and water, cover, and bring it up to a simmer. 

Mix the flour and seasonings in a measuring cup, then slowly stir in the cream or milk. When it is smooth, stir it into the simmering peas. At this point you can cover the peas and simmer for about 5 to 7 minutes, until thickened, and serve over toast, OR you can break in the eggs. Cook them covered as well, for 6 to 10 minutes until done to your liking, before ladling them over the toast. 

Last year at this time I made Pickled Red Cabbage.