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Frankenstein Avocado Toast Recipe
Ash Tyrrell

Frankenstein Avocado Toast Recipe

I made this Frankenstein avocado toast on a lazy October morning, and it made me smile right away. It took me only a few minutes, and the finished toast looked like a tiny green monster on my plate. The creamy avocado, crisp toast, and salty seaweed hair tasted better than I expected.
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Prep Time 15 minutes
Cook Time 3 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 slices of bread: Choose a sturdy slice with a flat edge so the head shape looks neat.
  • 1 sheet of nori: This sushi seaweed becomes the hair mouth, and nose, so keep it dry.
  • 1 pitted black olive: Slice it into hollow rounds for eyes or buy it pre-sliced to save time.
  • ½ medium avocado: Use a ripe one that gives slightly when pressed and add more if you like thick toast.
  • ¼ teaspoon salt: A small pinch brings out the buttery flavor of the avocado.
  • Juice from 1 to 2 wedges of lemon or lime: Fresh juice adds brightness and slows browning.

Method
 

  1. Look at each slice and find the flattest edge. That edge becomes the top of Frankenstein's head. Lay the bread on the nori and mark where the hair should end so you can cut it to size.
  2. Put the slices in the toaster and toast them to your liking. I go a little darker than usual because the avocado softens the bread. A crisp base keeps the face from turning soggy.
  3. While the bread toasts, cut the nori into hair, a mouth, and a nose. Make the hair with a flat top and pointed triangles along the bottom. For the mouth, cut one long strip and a few short strips to make the stitches.
  4. Cut the black olive into short rounds so each slice has a hole in the middle. You need about four rounds for two toasts. If you skip the olive, small nori triangles also work as eyes.
  5. Scoop the avocado into a small bowl and mash it with a fork. Add the salt and a squeeze of lemon or lime juice. Mash until it feels creamy but still holds a little texture.
  6. When the toast is ready, spread a generous layer of avocado over each slice. Go all the way to the edges so the green face looks full. Turn the toast so the flat edge sits at the top.
  7. Lay the nori hair along the flat top edge first. Add the nose, then place the olive rounds for eyes. Finish with the long mouth strip and press the short strips across it to make the stitches.
  8. Set the toast on a board or plate and enjoy it while the bread is still crisp. The nori softens after a while, so I eat mine within a few minutes. Take a quick photo first, because it looks great.

Notes

  • I always mark the nori against the bread before cutting, so the hair fits the slice perfectly.
  • I slightly over-toast the bread because the avocado softens it fast.
  • I use tweezers for the stitches, since my fingers made the tiny strips tear.
  • I cut the nori with sharp scissors instead of a knife, which gave me cleaner edges.
  • I squeeze lemon juice into the avocado right after mashing to keep the color bright.
  • I add the nori last so the seaweed stays crisp and dark.