It occurs to me to wonder, as a possible age-indicator, how long it has been culinarily fashionable to serve savoury foods ON TOAST. It is nowadays a common habit, esp at breakfast, or as a snack - poached, fried, scrambled eggs, baked beans, mushrooms &c, or as an hors d'œuvres or savoury: it wouldn't constitute a main course at lunch or dinner [except, surprisingly, for Tournedos Rossini].

But when did this begin? I would guess with invention of modern grills and toasters: would have been awkward to toast with a fork over fire to have toast ready at just right time.

Any gastro-historians out there who could furnish a reply to this relevant query?