Avocado toast with a veggie burger twist! Adding our plant based patty to this brunch classic makes it even more delicious.
- Cook Amy’s California Veggie Burgers according to package instructions. While the veggie burgers are cooking, toast slices of bread until golden brown. Lay out toast for assembly and set veggie burgers aside.
- Slice avocado in half lengthwise and remove the pit and skin. Cut the avocado flesh into thin slices and layer on top of the toast - it’s okay to overlap! Using a fork, gently mash the avocado onto the toast.
- Drizzle the toast with olive oil and sprinkle with sea salt and nutritional yeast. If you’re a fan of spice, drizzle your favourite hot sauce over the avocado. Top each toast slice with one of the veggie burgers and garnish with microgreens.
Gluten free fans can enjoy this dish, too! Simply swap out the crusty bread for your favourite gluten free bread or English muffin and use Amy’s GF Sonoma Veggie Burgers in place of the California Veggie Burgers.