I’ve been craving Tonga Toast for a very long time. Three years probably. So…a few weeks ago, when I read about gluten-free Tonga sliders at Kona Cafe, my craving became more intense. I tried to formulate a breakfast plan that included Kona, Tonga and myself…but it wasn’t coming together as I’d hoped. Something had to give. I needed Tonga!
Today, I resolved my Tonga hunger. I made my very own gluten-free Tonga Toast masterpiece. Here’s how:
Ingredients for Toast
1 TBS butter
2 slices bread (this ingredient determines whether or not your dish is GF. Use your favorite GF bread.)
1 egg, slightly beaten
1 tsp sour cream
Melt 1/2 TBS butter in a skillet on medium heat (or use cooking spray). Mix together egg and sour cream in a small bowl. Dip bread slices into egg/sour cream mixture, coat slices on both sides and place into hot skillet. Cook to desired level of doneness.
Remove toast from skillet and place on serving plate. While the toast is still hot, spread remaining butter on the top sides of each slice and sprinkle with cinnamon/sugar mixture.
Ingredients for Topping
1 TBS cinnamon sugar
1 TBS sour cream
sliced strawberries and whipped topping
Melt butter in the same skillet you used for toast. Slice banana into warm skillet and cook to soften slightly, do not over cook. Sprinkle cinnamon sugar on bananas. Add sour cream and mix together until smooth. Spoon cooked bananas over your toast slices or spread them between the two slices. Top with strawberries and whipped topping. Enjoy!