Fry
"Moroccan Guacamole" Toasts with Fried Egg
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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.
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.
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?
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.
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)
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.
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!
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.
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.
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!
http://food52.com/blog/5953-how-to-preserve-lemons
http://food52.com/blog/5953-how-to-preserve-lemons
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.
See what other Food52ers are saying.