1-Step One: Prepare Your Toast Start by toasting your bread slices until they’re golden brown. You want them crispy on the outside but still soft enough to cut with a fork. Once toasted, butter each slice generously while the bread is still warm so the butter melts into the surface. Set the toast aside on serving plates while you prepare the creamed peas.

2-Step Two: Create the Roux In a small pot on the stove, melt the 2 tablespoons of butter over medium-low heat. You don’t want the butter to brown or bubble excessively. Once melted completely, slowly add the 3 tablespoons of flour while stirring constantly with a whisk or wooden spoon. The key here is patience. Sprinkle the flour in gradually rather than dumping it all at once. Stir continuously to prevent lumps from forming. Keep stirring until the mixture thickens into a paste-like roux. This should take about 1-2 minutes. The roux should look smooth and have a slightly nutty aroma.

3-Step Three: Add the Milk Now comes the crucial step that determines how smooth your sauce will be. Gradually pour in the 1/2 cup of milk while stirring continuously. Don’t rush this process. Add the milk in a slow, steady stream, whisking constantly to incorporate it smoothly into the roux. If you pour too fast, you might end up with lumps. If that happens, don’t worry. Just keep whisking vigorously and most lumps will work themselves out. You can also use a fork to mash any stubborn lumps against the side of the pot.

4-Step Four: Cook Until Thickened Continue cooking on low heat, stirring constantly until the mixture thickens to your desired consistency. This usually takes about 3-4 minutes. The sauce should coat the back of a spoon and leave a trail when you run your finger through it. Keep the heat low to prevent scorching the milk. Scorched milk will give your sauce an unpleasant taste that’s impossible to fix. If you notice any brown spots forming on the bottom of the pot, reduce the heat immediately.

5-Step Five: Add the Peas Add the drained peas from 1 can to your thickened sauce. Gently stir them in, being careful not to mash the peas. You want them to stay whole for the best texture and appearance. Cook for a few more minutes, stirring occasionally, until the peas are heated through. The peas don’t need long since they’re already cooked. You’re simply warming them and allowing the flavors to meld together. Taste the sauce and add salt and pepper as needed.

6-Step Six: Serve Your Creation Pour the creamed peas over your prepared buttered toast. Make sure to get plenty of that creamy sauce on each slice. The sauce will soak slightly into the toast, creating that perfect fork-tender texture that makes this dish so satisfying. Season with additional salt and pepper to taste. Slice and enjoy with a knife and fork. This dish is meant to be eaten hot, so serve immediately while the toast is still crispy and the sauce is warm and creamy.