Prepare the Toast:

Place your bread slices in the toaster or under the broiler until they reach your desired level of crispness. If you like, spread a thin, even layer of butter over the warm toast. Place the toast on your serving plates and set aside.

Sauté the Aromatics:

In a medium saucepan or skillet, melt the unsalted butter over medium heat. Add the finely chopped shallot and sauté for 2–3 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until beautifully fragrant.

Build the Cream Sauce (The Roux):

Sprinkle the all-purpose flour evenly over the butter, shallots, and garlic. Whisk continuously for about 1 minute. This cooks out the raw flour taste and creates the thickening base for your sauce.

Add the Milk:

Gradually pour the milk into the pan in a slow, steady stream while whisking vigorously to prevent any lumps from forming. Continue to cook and whisk gently for 2–3 minutes, or until the sauce begins to bubble and thicken into a silky gravy-like consistency.

Simmer the Peas:

Fold the frozen peas into the thickened cream sauce. Reduce the heat to medium-low and let the mixture simmer gently for 2–3 minutes, just until the peas are heated through and vibrant green.

Season to Perfection:

Remove the pan from the heat. Stir in the salt, black pepper, nutmeg, and fresh lemon juice. Taste the sauce and add more salt or pepper if needed.

Assemble and Serve:

Generously spoon the hot creamed peas directly over your prepared toast. Garnish with a sprinkle of fresh parsley, chives, or mint, and serve immediately while piping hot. Enjoy!