Peas on Toast

I'm moving in a week and haven't started packing, I have unfinished homework spread over my desk and a test on Wednesday I haven't even thought about yet.  So what did I do with my morning?  I made a nice little breakfast and sat down to browse food blogs.  Productive.

I got the craving for buttered peas on toast from Mark Bittman and when I realized I had two bags of frozen peas in the freezer, I rationalized that I should make the recipe to use up my odds and ends of food before I move.  Bittman uses fresh peas, and that would be ideal, but this is a quick little student version of the recipe with cheap, accessible ingredients.  The addition of lemon juice at the end was another "use up what's around" kind of move since I had half a lemon calling to me from the counter, but it ended up brightening the flavours in a really summery way!

Peas on Toast
makes enough for 1 comforting breakfasts

3 tsp butter
1 small onion, diced
1 clove garlic, crushed
1 1/2 cups frozen peas
2 tbsp water
pinch salt and pepper
squeeze of lemon juice
4 slices of good bread
1 egg- optional

1  Heat 1 tsp of the butter in a small pan over medium heat, when it's hot add the onion and garlic and cook until soft- about 3 minutes
2  Add the peas and water to the pan and mix around, let cook for about 5 minutes until softened but not soggy
3  While the peas cook, toast your bread and prepare your egg (fried, poached, hard boiled, non-existent etc.)
4  When the peas are done and the water has evaporated (turn the heat on high for a couple minutes if it doesn't evaporate fast enough), add a dash of salt and pepper and a squeeze of lemon juice to taste
5  Spoon the peas over the toast and top with the optional egg and add an extra grind of pepper- dig in!

A simple recipe for a complicated sort of day.  Now I am off to do some homework!