Americans are spending a whopping $900,000 per month on the health world’s latest food craze, avocado toast, according to Square. Based on data from hundreds of Square sellers, the average cost was found to be $6.78, with the cheapest avocado toast going for $2 a pop — the most expensive, $18. The average price was highest in sunny Los Angeles, coming in at $8.50, with the lowest in D.C., for a humble $4.
While some experts have used the trendy toast as a symbol “of millennial irresponsibility and excess,” a sudden spike in recipes from Pinterest to Instagram and beyond proves that the love for this new breakfast favorite isn’t slowing down anytime soon. Here are five (affordable) recipes that’ll change the way you look at the first meal of the day.
2 slices of bread (wheat, whole-grain, seeded, or muesli), toasted
½ ripe avocado (see notes for tips)
1 – 2 tablespoon vegan parmesan
Pinch red pepper flake (optional)
Toast bread in the oven or toaster. Top with ripe avocado and use a fork to smash. Top with vegan parmesan cheese and (optional) red pepper flake. Eat, repeat, enjoy!
My notes: My two-favorite gluten-free breads are Udi’s Whole Grain Bread, and a Portland brand called New Cascadia (which is dairy- and egg-free)! To keep your avocados in perfect ripeness, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should stay in the refrigerator for 2-4 days! Slice off any brown edges before use.