Mermaid toast is our new breakfast obsession

Posted by
Stylist Team
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Just when you thought food couldn’t get anymore creative, another creation comes along which just needs to be Part of Your World: say hello to mermaid toast. 

Created by food stylist Adeline Waugh, the very same genius who brought us unicorn toast, it's made with blue green algae powders and liquids that get mixed with almond milk cream cheese and then spread on toast.

Originally Waugh wasn't sure what to name the creation, but said on her post: “I'm thinking mermaid toast, as to continue the tradition of naming toast after mythical creatures.”


However, while the majority of people loved her new creation, there were, of course, some internet trolls who couldn’t resist posting negative comments.

Hitting back at her haters, Waugh wrote: “So, this happened when I put unicorn toast out there too... there will be so many wonderful comments and articles covering it - but then there are also so many people and articles hating on it; saying it's ‘silly’ and asking, ‘why?’ Or ‘who has time for that?!’”

The food stylist wanted to reassure her fans that she was just having fun with her creations: “I am a food stylist and I like to create beautiful things using food - I've never claimed to be starting a trend or a putting out a new recipe that is super practical - it's 100% impractical, I just like to play around in the kitchen and attempt to create something aesthetically pleasing and unique from time to time.”

With many unique breakfast trends popping up – from cereal cafes, rainbow bagels and even wine-infused coffee, Waugh is jumping on a trend, and from what it looks like having lots of fun with it. 

“Also, I don't know about you, but with everything going on in the world today, sometimes I just want to look at some colorful food,” Waugh added.

She finished on a high note, saying: “I shouldn't even pay attention to the negativity when there's so much positivity from everyone out there, and for that - I'm extremely appreciative!”

We agree, especially when you add hundreds and thousands to unicorn toast….

Now we just have to figure out how to eat it Under the Sea.

Words: Sarah Finley