"Moroccan Guacamole" Toasts with Fried Egg

March 25, 2014
3 Ratings
Photo by James Ransom
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

  • Prep time 5 minutes
  • Cook time 8 minutes
  • 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 tablespoons olive oil
  • 2 eggs
  • Pinch salt
  • Aleppo pepper or good-quality harissa as an accompaniment, if desired
In This Recipe
  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!

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