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Toast with Lemony Pea Mash
My first attempt at this was a little sad—just warm peas on warm toast—but I fixed it by letting the butter brown just enough to smell nutty before adding the garlic. That single adjustment turned what could have been a lazy snack into something I actually crave.
Ingredients
Method
- Toast the bread slices in your toaster or under the broiler until golden and crisp. Set aside on a plate while you work on the pea mash.
- While the toast is toasting, melt 2 tablespoons of butter in a medium skillet over medium heat. Once melted, add the frozen peas directly from the freezer—no need to thaw—and cook for about 3 minutes, stirring occasionally, until they begin to soften and release steam.
- Add the minced garlic and continue cooking for another minute, just until fragrant but not browned. Stir in the lemon juice and a pinch of salt, then reduce heat to low. Use a potato masher or fork to mash the peas directly in the pan to your preferred consistency—some chunkiness is fine if you like texture.
- Remove from heat and stir in the remaining tablespoon of butter until melted through. Taste and adjust seasoning with more salt or lemon juice as needed, then season generously with freshly ground black pepper.
- Spoon the warm pea mash over each slice of toast. If using Parmesan, sprinkle a small amount on top while it's still hot so it melts slightly. Serve immediately while both the toast and peas are warm.
Nutrition
Notes
I keep making it because it takes about fifteen minutes from start to finish and never feels like I've spent too much time in the kitchen for a simple meal. The trick is using frozen peas straight from the freezer; they cook fast but still turn sweet and creamy instead of mushy, which makes all the difference.
I usually serve this for dinner when I'm cooking for one or two people, sometimes with a fried egg on top if I have eggs in the fridge. The lemon juice wakes everything up so it doesn't taste heavy, and a pinch of black pepper at the end ties it together without any fuss.
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