Crispy avocado open-face sandwich

By Olivia Biermann
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Plant-Based Breakfasts The Whole Family Will Love    



  • Rimmed baking sheet, lined with parchment paper
  • High-powered blender

Avocado Fries

  • 3 tablespoon all-purpose flour
  • 1/4 cup unsweetened non-dairy milk
  • 1 cup panko bread crumbs
  • 2 tablespoon nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 ripe avocado, sliced into thick wedges

Cashew Cream Sauce

  • 1 cup raw cashews
  • 1/2 cup water
  • 2 tablespoon freshly squeezed lemon juice
  • 2 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Dijon mustard


  • 2 English muffins, split in half and toasted
  • 1 cup arugula or baby spinach
  • 1 tomato, sliced


Avocado Fries

  1. Preheat the oven to 375°F (190°C). 
  2. Whisk together the flour and nondairy milk in a small bowl, until smooth. 
  3. Combine the panko, nutritional yeast, onion powder and salt in a medium bowl. 
  4. Dip one piece of avocado into the milk mixture and submerge until coated. Allow excess liquid to drip off, then gently dip it in the panko mixture until coated. Place on the prepared baking sheet and repeat with the remaining avocado wedges, spacing them apart on the sheet.
  5. Bake in the preheated oven for 25 minutes, flipping after 15 minutes, until golden brown.


Cashew Cream Sauce

  1. Meanwhile, place the cashews, water, lemon juice, nutritional yeast, salt, garlic powder and Dijon mustard in the blender. Blend on high speed for 1 to 2 minutes, until smooth and creamy.
  2. Divide the arugula between the English muffin halves, followed by the tomato and avocado fries. Evenly pour the sauce overtop; serve.


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