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 . —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 .
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.
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