Fortunately for me, the avocado toast trend is still going strong.  I haven’t tired of it yet and love it even more when I pair it with a poached egg as we did in yesterday’s recipe.  Happily, most breakfast/brunch restaurants still have it on their menu to feed my addiction.  As we all know, food trends come and go but this savory delight has been in and out of the US, Australian and Europe since the 1930’s

According to Laura Martin of the Newstatesman, “The “on toast” variation of avocado appears to be a 20th century invention, with a 1937 New Yorker article documenting an “avocado sandwich on whole wheat and a lime rickey” in Los Angeles. In the 1990s in Australia, chef Bill Granger is believed to have given avocado toast its modern makeover with a twist of lime and chili, which made its way back to New York by the millennium, then on to breakfast plates in London a few years later.”

Since Instagram’s launch in 2010, the avocado has become one of the top food shots to snap - there are currently more than seven million tags for the fruit on the app and each day more.  Here are a couple of my easy favorites of the “butter fruit” using Bellisari’s products.

Avocado, cucumber, kale, sprouts, and pumpkin seeds Avotoast with a Blistered Jalapeno & Fig Spread smear.