Save Last spring, I was staring at a container of leftover chicken and a bag of frozen peas, wondering what could possibly feel exciting about lunch. Then I remembered a café in London where they served something similar, bright green and piled high on charred bread. I grabbed a lemon, started mashing, and within minutes had something that tasted like sunshine on toast. It's been my go-to ever since when I need something quick but don't want to feel like I'm just throwing leftovers together.
I made this for my sister one Saturday afternoon when she dropped by unexpectedly. She's the kind of person who claims she doesn't like peas, but she devoured two pieces and asked for the recipe before she left. Watching her scrape every last bit of that green mixture off her plate, I realized this dish has a way of converting people. Sometimes the simplest combinations end up being the most memorable, especially when they're shared over easy conversation at the kitchen counter.
Ingredients
- Rustic bread: Thick slices of sourdough or country loaf provide the sturdy, crispy base you need to hold all that creamy topping without going soggy.
- Frozen peas: They're sweeter than you'd expect and mash beautifully when thawed, plus they're always ready in the freezer when inspiration strikes.
- Extra-virgin olive oil: This adds richness and helps the peas come together into a luscious spread, so don't skimp on quality here.
- Lemon juice: A squeeze of fresh lemon wakes up the sweetness of the peas and balances the richness with a bright, tangy edge.
- Cooked chicken breast: Rotisserie chicken is your best friend here, already seasoned and tender, just waiting to be shredded and folded in.
- Chili flakes: A pinch adds warmth and a gentle kick that makes every bite more interesting without overwhelming the freshness.
- Fresh herbs: Mint or parsley bring a cool, aromatic finish that makes the whole thing taste more vibrant and alive.
- Feta or goat cheese: Optional but wonderful, the tangy creaminess melts slightly into the warm toast and adds another layer of flavor.
Instructions
- Crisp the bread:
- Toast your bread slices until they're deeply golden and crunchy, either in a toaster or on a grill pan for those lovely char marks. You want them sturdy enough to support the topping without bending.
- Mash the peas:
- In a bowl, use a fork or potato masher to crush the thawed peas with olive oil, lemon juice, salt, and black pepper until they're mostly broken down but still have some texture. It should look rustic and chunky, not like baby food.
- Fold in the chicken:
- Gently mix the shredded chicken into the smashed peas until everything is evenly combined, then taste and adjust the seasoning if it needs more salt, pepper, or lemon. This is your moment to make it perfect.
- Build the toast:
- Heap generous spoonfuls of the pea and chicken mixture onto each toasted slice, spreading it to the edges so every bite is loaded. Don't be shy, pile it high.
- Add the toppings:
- Scatter chili flakes over the top for heat, then finish with fresh herbs and crumbled cheese if you're using them. The colors alone will make you hungry.
- Serve immediately:
- Get these to the table while the toast is still warm and crisp, because that textural contrast is what makes this dish sing.
Save There was an evening last summer when I served this to friends on the back patio, and we ended up eating it as the sun set, talking and laughing until the wine ran out. One friend said it reminded her of picnics in the countryside, even though we were just in my tiny backyard. Food has that power, I think, to transport you somewhere better, especially when it's simple and made with a little bit of care.
Making It Your Own
This recipe is incredibly forgiving and practically begs to be customized based on what you have around. Swap the chicken for shredded turkey, flaked salmon, or even smashed chickpeas if you want to keep it vegetarian. I've also made it with a drizzle of hot honey on top when I'm feeling adventurous, and the sweet heat against the savory peas is something special. If you love garlic, rub a cut clove over the warm toast before adding the topping, it adds a subtle background note that's really lovely.
Storing and Reheating
The pea and chicken mixture can be made a day ahead and kept in the fridge in an airtight container, which makes mornings even easier. When you're ready to eat, just toast fresh bread and spoon the cold mixture on top, it actually tastes great at room temperature too. If you want it warm, gently reheat the mixture in a small pan over low heat with a splash of water to loosen it up. Just don't assemble the toasts in advance or store them built, because the bread will lose its crunch and turn disappointingly soft.
Serving Suggestions
I love serving this with a simple side salad of peppery arugula dressed with lemon and olive oil, or alongside a bowl of cherry tomatoes tossed with balsamic. For brunch, a poached egg on top turns it into something truly indulgent, with that runny yolk mixing into the smashed peas. It also pairs beautifully with a chilled glass of Sauvignon Blanc or a sparkling water with cucumber if you want to keep things light.
- Add a poached or fried egg on top for extra richness and protein.
- Serve with a handful of mixed greens or a light cucumber salad on the side.
- Try it with pickled red onions for a tangy, colorful contrast that cuts through the creaminess.
Save This toast has become one of those recipes I turn to when I want to feel nourished without spending an hour in the kitchen. I hope it brings you the same kind of easy joy it's brought me, one crunchy, creamy, satisfying bite at a time.
Recipe Guide
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. If raw, blanch them for 2-3 minutes until tender before mashing. This ensures they're soft enough to break down into a creamy texture while maintaining their vibrant flavor.
- → What type of bread works best?
Rustic, sturdy breads like sourdough, country loaf, or whole grain varieties are ideal. They provide enough structure to support the creamy topping without becoming soggy. Avoid soft white bread as it will compress under the weight.
- → Can I make this ahead of time?
Toast the bread just before serving to maintain crispness. You can prepare the pea-chicken mixture up to 2 hours ahead and refrigerate it. Assemble the toast right before eating for optimal texture contrast.
- → What are good substitutes for chicken?
Rotisserie turkey, grilled tofu, white beans, or flaked salmon all work wonderfully. For vegetarian versions, crumbled feta or cannellini beans add protein and substance without compromising the dish's character.
- → How can I adjust the spice level?
Start with a pinch of chili flakes and adjust to taste. For milder versions, reduce or omit entirely. For more heat, try cayenne pepper, hot sauce, or fresh sliced chili peppers mixed into the pea mixture.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay complement the fresh peas and lemon flavors. Alternatively, a light rosé or pilsner beer enhances the herbaceous notes.