This Easter I made an amazing discovery. I discovered a substitution for toast that, in the words of my gluten tolerant husband, "This is much better than toast!" This is a huge testament coming from a guy who misses toast with eggs at home (we have a 100% gluten-free home) and always orders toast with his breakfast at restaurants.

So what is this amazing discovery? Let’s call them Cheddar Waffle Toasts. What I now refer to as ‘toast’ is the foundation for our recipe ‘Eggs Benedict on Cheddar Waffles’. Here’s how you do it:

Ingredients:

• 1 small russet potato, peeled and cut into 1-inch pieces
• 2 cups gf flour
• 2 teaspoons kosher salt
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 Tablespoons sugar
• 3 large eggs, lightly beaten
• 8 Tablespoons unsalted butter, melted
• 2 cups buttermilk
• 1 cup cheddar cheese, grated
• (Milk to thin batter, if necessary)

Directions:

Place the potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-12 minutes. Drain and mash the potatoes. Measure out 1/2 cup of the mashed potatoes for the waffles.

In a large bowl, combine the gf flour, salt, baking powder, baking soda, and sugar. Whisk until dry ingredients are thoroughly combined.

In a separate bowl, whisk the eggs, butter and buttermilk together. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the cheddar cheese and mashed potato.

Note: If the batter seems too thick, stir in up to 1/4 cup milk to thin.

Spoon batter onto a prepared waffle iron and cook until brown and crisp. Transfer waffles to a baking sheet and keep warm in a 200°F oven.

Fresh out of the waffle iron, just split the waffles into 4 sections and spread with butter and eat just like toast.

You can either cook all the waffles at once and wrap the leftovers in plastic, then freeze or refrigerate them. When you want to make toast, simply place them in a toaster to re-warm or under a broiler for a couple of minutes. If you would rather make your ‘toast’ fresh each day, just refrigerate the batter and make one or two waffles, (4 to 8 pieces of toast) each day. The batter will keep in the refrigerator for about a week.

Once you serve these toasts, it’ll be hard for anyone to go back to plain bread toast!