"Moroccan Guacamole" Toasts with Fried Egg

March 25, 2014
3 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 8 minutes
  • Serves 1 to 2
Author Notes

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

Test Kitchen Notes

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

What You'll Need
  • 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 tablespoons olive oil
  • 2 eggs
  • Pinch salt
  • Aleppo pepper or good-quality harissa as an accompaniment, if desired
  • lemon wedges, optional
  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 the lemon curing liquid, 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. Garnish with a wedge of lemon.
  4. Breakfast is served!

See what other Food52ers are saying.

  • Jo Switten
    Jo Switten
  • healthierkitchen
  • Bevi
  • Jethro Bodien
    Jethro Bodien
  • Renee Clark
    Renee Clark

46 Reviews

meme S. April 15, 2021
I have made a similar recipe for years. Served for breakfast or lunch with rave reviews. My only addition was after drizzling with harissa, I sprinkle on top ground cumin. Must use preserved lemon. Delicious and fabulous recipe. It's one of my favorite, and everyone loves it! Thanks CREAMTEA for bringing back this great recipe.
creamtea April 15, 2021
Thank you for your comment! Preserved lemon is the best, isn't it?
Glad you like my recipe.
Jo S. March 2, 2016
Made it, loved it! I sprinkled some Piment d'Espelette over it. Simple and delicious!
CarlaK December 7, 2015
Having made preserved lemons just for the "fun" of trying them, I am interested in new ways to use them. I just had this for lunch and I'm in love! The lemon elevated my favorite -- avocados -- to a different level with no real work involved and then that drippy yolk just brought it all home. A real winner.
healthierkitchen August 10, 2015
We still love this!!!! Such a nice use for preserved lemons!
creamtea September 15, 2015
Ha ha! thanks for the update! Preserved lemons have so many uses.
Bevi June 10, 2015
Yesterday morning 2 of us had this for breakfast. We subbed grains of paradise for Aleppo pepper and it was great. It's a good power breakfast before a bike ride or a kayak!
creamtea June 11, 2015
Glad you tried and liked my recipe, Bevi
Jethro B. June 2, 2015
It looks like I touched a raw nerve. You don't like it when someone doesn't gush all over your stuff. Do you?
Renee C. June 2, 2015
Look good !! I will have to try it :)
creamtea June 10, 2015
Thank you Renee! I hope you try my recipe!
Jethro B. June 2, 2015
This is supposed to be a breakfast meal? Who has the time to make this for breakfast, unless it is on the weekend. Then on top of that it looks kind of heavy. I think it would make a better lunch.
creamtea June 2, 2015
So make it for lunch.....
FoodieYogi March 3, 2016
I do. I eat it every day. Takes 6 mins to make! (I also get up at 5am do yoga, shower, eat breakfast and am out the door at 7:30am)
Dip&Scoop April 22, 2015
Try substituting the Olive Oil with Culinary Argan Oil for an added layer of taste from southern Morocco! Find it right here in the shop :)
creamtea June 11, 2015
Thanks for the great suggestion Dip&Scoop!
ktr September 3, 2014
Looks awesome! Avocado and fried eggs sandwiches were my go to breakfast to bring with me to the airport when I was taking early morning flights and didn't want to or have time to eat before I raced out of the house to catch my flight.
creamtea June 11, 2015
Sorry I missed this ktr; I'm going to have to try that! On our most recent flight we brought baguette sandwiches with cheese and roasted pepper; I might try your suggestion next time, maybe subbing a hard-cooked egg.
Chris C. June 22, 2014
What do you think about putting a slice of tomato under the egg?
creamtea June 23, 2014
Chris, we do occasionally put sliced or diced tomato under it and it's great that way!
healthierkitchen April 30, 2014
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!
creamtea April 30, 2014
healthierkitchen June 23, 2014
I must tell you we eat this all the time and love it!
creamtea June 23, 2014
Thanks again, healthierkitchen!! I'm really glad you like it!
Silly A. April 30, 2014
Love this!
creamtea April 30, 2014
healthierkitchen April 29, 2014
What a great idea!! I can't wait for tomorrow now!
creamtea April 30, 2014
James B. April 21, 2014
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.
creamtea April 25, 2014
So glad you enjoyed it, James!
marymary April 16, 2014
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.
creamtea April 17, 2014
Yes, mary, it's so well worth curing the extra lemons, many uses...
Spicely_Organics April 15, 2014
Sounds fantastic! Harissa, or even just a little cayenne, would go well with this.
creamtea April 17, 2014
Yup, Spicely, it's great with Harissa and a little bit of sliced or diced fresh tomato.
Kathleen |. April 13, 2014
I can't get enough avocado! This dish sounds amazing!
creamtea April 14, 2014
Thanks, Kathleen! I hope you try it!
dan A. April 13, 2014
what the heck is a "cured" lemon ??
leavesofjoy April 13, 2014
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!
creamtea April 13, 2014
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.
susan April 13, 2014
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!
creamtea April 16, 2014
Thanks susan!