Whether you enjoy your avocado toast without frills or decked out with fried eggs, cheese, bacon, and veggies, avocado toast is a great breakfast option. The simple concoction exploded in popularity in the 2010s in the United States, but the dish was actually invented much earlier, although its specific origins are still contested.

Avocado toast first appeared on the brunch scene thanks to New York City’s Café Gitane, which premiered the dish on its menu in the mid-2000s. However, in actuality, the restaurant’s chef had eaten avocado toast as a child in Australia —where both avocado and vegemite are popular bread spreads — and simply introduced the dish to an American audience.

Still, it’s likely the dish didn’t originate in Australia since records show that the British in the Virgin Islands were eating avocado on French rolls as far back as 1843. Yet even then avocados have been eaten in Mexico for thousands of years, and it seems like the recipe’s most likely place of origin once the Spaniards introduced the country to bread in the 16th century.