"Moroccan Guacamole" Toasts with Fried Egg

By • March 25, 2014 • 28 Comments



Author Notes: When I don't feel like whipping up a "real" guacamole -- mincing, mashing, etc. -- I just throw a little house-cured lemon into mashed avocado and call it breakfast (or lunch, or home-alone supper).creamtea

Food52 Review: What's not to like about a fried egg and avocado toast? Together, they make a pretty rich combo. Perhaps more suited to a leisurely weekend breakfast for two, this is an indulgence that should be given time to enjoy (and digest). I had to rely on store-bought preserved lemons, so a little mincing was required of their tougher skins, but they did all the work when it came to seasoning the "guacamole." Their brine added salt, while the lemon took care of the acid -- a nifty trick I will no doubt use in the future. A topping of Aleppo pepper continued the "Moroccan" theme. Bonus points for the fast and easy guacamole preparation.Allison Bruns Buford

Serves 1 to 2

  • 1 ripe avocado, halved and pitted
  • 1/8 to 1/4 preserved lemon (including pulp) plus a little curing liquid, if desired
  • 2 thick slices whole-grain bread
  • 1 to 2 tablespoon olive oil
  • 2 eggs
  • Pinch salt
  • Aleppo pepper or good-quality harissa as an accompaniment, if desired
  1. Make "guacamole:" Squeeze or scoop avocado flesh into a bowl. Mash lightly. Finely mince the cured lemon and add it to the avocado. Taste for seasoning; add a drizzle of curing liquid, if desired, plus a sprinkle of salt.
  2. Toast your bread the way you like it. While the bread is toasting, warm the olive oil over a low flame in a non-stick pan. When it sizzles, break in two eggs and fry them to your desired donenesss
  3. Spread avocado mixture on the bread, then top with eggs. Sprinkle yolks with Aleppo pepper or drizzle with harissa.
  4. Breakfast is served!
Jump to Comments (28)

Comments (28) Questions (0)

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2 months ago Chris Caputo

What do you think about putting a slice of tomato under the egg?

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2 months ago creamtea

Chris, we do occasionally put sliced or diced tomato under it and it's great that way!

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4 months ago healthierkitchen

Fabulous lunch today! I loved the preserved lemon flavor and so happy for another use for them. This will definitely be a go to dish!

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4 months ago creamtea

:)))

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2 months ago healthierkitchen

I must tell you we eat this all the time and love it!

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2 months ago creamtea

Thanks again, healthierkitchen!! I'm really glad you like it!

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4 months ago Silly Apron

Love this!

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4 months ago creamtea

Thanks!

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4 months ago healthierkitchen

What a great idea!! I can't wait for tomorrow now!

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4 months ago creamtea

Enjoy!

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4 months ago James B

Awesomeness. Used gluten free bread for toast and had a deliciously light Easter breakfast. Many thanks for this recipe and yet another used for my cured lemons.

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4 months ago creamtea

So glad you enjoyed it, James!

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5 months ago marymary

Thanks for teaching me about cured lemon - I now have another use for the hundreds of Meyer lemons we reap yearly. Can't wait to make my own and give as gifts. I'll definitely be trying this recipe soon. Since we often have traditional guac in the fridge, I'll use that in the interim.

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5 months ago creamtea

Yes, mary, it's so well worth curing the extra lemons, many uses...

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5 months ago Spicely_Organics

Sounds fantastic! Harissa, or even just a little cayenne, would go well with this.

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5 months ago creamtea

Yup, Spicely, it's great with Harissa and a little bit of sliced or diced fresh tomato.

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5 months ago Kathleen @HapaNom

I can't get enough avocado! This dish sounds amazing!

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5 months ago creamtea

Thanks, Kathleen! I hope you try it!

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5 months ago dan adler

what the heck is a "cured" lemon ??

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5 months ago leavesofjoy

It's lemons that have been preserved in their own juices with salt. They get soft, aromatic, and wonderful, and can be used in so many ways. Here's a tutorial- give it a try!
http://food52.com/blog...

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5 months ago creamtea

Thank you for your interest inmy recipe, Dan. As leavesofjoy kindly notes, it is a cured lemons are a traditional condiment common in Morrocan cuisine. Fairly easy to make at home with only salt, lemons and their juice, they are some subtly seasoned with cardamom pods and stick cinnamon.

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5 months ago susan

Love! I've been making toast topped with mashed and seasoned avocado for years ever since going to a Santa Monica restaurant that served it for breakfast. Love the addition of the fried egg. Yum!

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5 months ago creamtea

Thanks susan!

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5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

That guacamole is calling me, loudly. I look forward to trying this soon, probably for supper with a bright arugula salad on the side. ;o) P.S. Congrats on the well-deserved Community Pick!

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5 months ago creamtea

Thanks Antonia!! Excited :)

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5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

With a Meyer lemon tree right outside my kitchen door, I always have more preserved lemons than I can ever use. This looks like a marvelous way to solve that "problem." Just love this recipe! ;o)

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5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

P.S. I'm putting dukkah on it, rather than harissa or aleppo pepper (which don't agree with me). ;o)

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5 months ago creamtea

Oooh, I like your style. Let me know how it comes out! My daughter and I added chopped fresh tomato--was good too.