A quick, old-fashioned supper built on frozen peas, butter, and cream. This shelf holds little, so cream and a good loaf finish the meal.

Serves 2. 15 minutes, 12 at the stove.

About 880 calories a serving, 33 g protein, 99 g carbohydrate, 40 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a skillet over medium heat and melt 3 tablespoons butter, then add the frozen peas from one 10-ounce box directly to the pan. Stir often until the peas are heated through and tender, about 5 minutes.5 min
2. Pour in 1/2 cup heavy cream and stir to combine, then simmer 2 minutes until the mixture thickens slightly. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, taste, and adjust.2 min
3. Toast 4 slices of bread to golden while the peas finish. Divide the creamed peas between two bowls or plates and serve over the warm toast.

Note Swap 1/4 cup milk mixed with a splash of water if cream is unavailable. Leftovers keep in the fridge for two days and reheat gently on the stove. Serve with a small green salad or a glass of white wine.