Chefs Are Ditching Avocados on Menus. Is the Trend Over? | Eater
"In 2008 a college senior and a friend made an improvised brunch after trudging to a natural foods supermarket to buy organic eggs, crusty bread, and thick-cut bison bacon; they built an open-faced sandwich finished with a thin layer of mashed, salted avocado between the bread and eggs. For them and their circle—none of whom had grown up with avocado—that simple combination felt novel and memorable, an early, homegrown version of what would later be called avocado toast." - Jaya Saxena
