Egg & Fruit — scrambled egg with cheese sauce, avocado, banana and seasonal fruit, honey and bread. A balanced, vegetarian breakfast in Essaouira.
Not every good breakfast needs to be an event. Some mornings call for a spread you linger over for an hour; others call for something simple, balanced, and quick enough to get you moving — without feeling like you skipped a meal. Egg & Fruit is built for that second kind of morning: scrambled egg in a light cheese sauce, avocado, banana, seasonal fruit, and bread on the side with honey. Vegetarian, 48 DH, and one of the quieter items on our breakfast menu that regulars tend to order on repeat.
The core of the dish is scrambled egg finished with a cheese sauce — not a heavy cheese topping, but something closer to a light coating that keeps the eggs soft rather than turning them into an omelette. Alongside that sit two very different textures: avocado for creaminess, and banana for a natural sweetness that plays against the savory egg rather than competing with it. A portion of seasonal fruit rounds out the plate, which means what actually shows up will shift slightly through the year — citrus and pomegranate in the cooler months, melon and stone fruit in summer. Bread and a small side of honey finish it off, giving you the option to go savory-only with the eggs or sweeten a bite with honey and fruit together.
It's a genuinely flexible plate. You can eat it as four separate small components, or build your own bite — a bit of egg, a slice of banana, a smear of honey on the bread. That flexibility is part of why it works as an everyday order rather than a once-in-a-while indulgence.
Why This Combination Works
Egg and fruit isn't a pairing you'll find in traditional Moroccan breakfast spreads, which lean toward bread, olive oil, amlou (a Moroccan almond-argan-honey spread), and mint tea. But it fits comfortably into the same instinct: something warm and savory next to something naturally sweet, eaten unhurried. What makes the Egg & Fruit plate distinct is the deliberate balance — protein and healthy fat from the egg, cheese sauce, and avocado; natural sugars and fiber from the banana and seasonal fruit; and honey as the one concentrated sweet note, used sparingly rather than poured over everything.
That balance is also what makes it a sensible order if you're planning a full day rather than a lazy one. It's substantial enough to actually carry you through a few hours — unlike a pastry-only breakfast that leaves you hungry by 10 AM — but light enough that it won't leave you sluggish if you're heading into a work session or a walk through town right after.
Honey shows up constantly across Moroccan cuisine — drizzled over msemen and baghrir (the country's layered flatbread and spongy pancake), stirred into amlou, used to balance savory tagines like lamb with prunes. It's rarely an afterthought; it's treated as an ingredient with its own character, and different regions of Morocco are known for specific honey varieties tied to local flora — orange blossom, eucalyptus, thyme, depending on what's growing nearby. Serving honey on the side with Egg & Fruit, rather than baked into the dish, keeps that same spirit: you decide how much sweetness you want, bite by bite, rather than having it decided for you.
A Breakfast Built for Essaouira's Mornings
Essaouira mornings have a rhythm of their own. Summer days often start with a layer of sea mist that rolls in off the Atlantic and burns off by early afternoon, and the city's famous Alizé trade winds — the reason it's nicknamed the "Windy City of Africa" — are usually calmest before midday. That combination makes the first few hours of the day the most pleasant window to be outside, whether you're walking to breakfast, sitting on a terrace, or heading down toward the working fishing port to watch the boats come in with the day's catch.
It also means breakfast here often isn't rushed. Essaouira's whole pace leans slower than Morocco's bigger cities — there's less traffic, less noise, and a medina that was deliberately built on an orderly, grid-like plan in 1765 under Sultan Mohammed Ibn Abdallah rather than the winding, maze-like layout you'll find in older Moroccan medinas. That same medina has been a UNESCO World Heritage Site since 2001, and its calmer, more walkable structure makes a slow breakfast followed by a stroll through the souks an easy, natural pairing rather than something you have to plan around.
Egg & Fruit at Noqta Space
At Noqta Space, breakfast isn't an afterthought to the coworking side of things — it's built into how people actually use the space. A lot of our regulars start the day at a terrace table with coffee and this exact plate before settling into a few hours of work. At 48 DH, Egg & Fruit sits at a genuinely accessible price point compared to our shared breakfast boards, which makes it an easy daily order rather than something reserved for special mornings.
If you're working through the coworking space for the day, it's worth knowing this is one of the lighter breakfast options on the menu — a good choice if you know you'll want a proper lunch later, versus one of our shared boards (the Bagel Breakfast Board or Beldi Breakfast Board) if you're settling in with a group or want something more elaborate to start the day.
Pairing It With the Rest of Your Morning
Egg & Fruit pairs naturally with a Moroccan mint tea (Atay) or a cappuccino if you want something with more caffeine before a work session. If you're in more of an indulgent mood, a fresh orange juice on the side leans into the same fruit-forward direction as the plate itself, without duplicating it.
Once you're done, Essaouira rewards a slow follow-up. The Skala de la Ville — the 18th-century seafront ramparts lined with old brass cannons — is a short, flat walk from most of the medina and free to explore, with some of the best ocean views in town. It's also where Orson Welles filmed parts of his 1951 adaptation of Othello, if you want a reason to linger a little longer once you're up there. For something lower-key, the working port is worth a look in the earlier part of the morning, when boats are still coming in and the day's catch gets auctioned dockside.
FAQ
What's in the Egg & Fruit breakfast?
Scrambled egg with cheese sauce, avocado, banana, and seasonal fruit, served with bread and honey on the side.
Is it vegetarian?
Yes — it's tagged vegetarian on our menu.
How much does it cost?
48 DH.
Does it come with a drink?
The Egg & Fruit plate itself is a la carte; if you want a coffee or tea alongside it, that's ordered separately from our drinks menu.
Is this a light or a filling breakfast?
It's balanced — lighter than our shared breakfast boards, but substantial enough with the egg, cheese sauce, and avocado to carry you through a few hours.
What kind of seasonal fruit comes with it?
It varies through the year based on what's fresh — expect things like citrus and pomegranate in cooler months, and melon or stone fruit in summer.
Start Your Morning Here
Some mornings deserve a full spread; others just need something balanced enough to get you moving without weighing you down. Egg & Fruit is built for the second kind — order it on the terrace, add a mint tea or coffee, and see the rest of what's on our breakfast menu if you're back for another visit.
