Avocado and Quail Eggs Huevos Rancheros

Ingredients

 * 24 each Quail Eggs, cooked sunny-side up
 * 12 each Corn Tortillas, cut into 2” circles fried until crisp
 * 1 Cup Black Bean Puree (see recipe)
 * 1 Cup Avocado Roasted Pepper Salsa (see recipe)
 * BLACK BEAN PUREE
 * 8 oz Black Beans
 * 2 each Strips of bacon, chopped
 * ½ each Onion, chopped
 * 1 clove Garlic, minced
 * ½ each Jalapeño, chopped
 * To taste: Salt and Pepper
 * AVOCADO ROASTED PEPPER SALSA
 * 2 each California Avocados, skin off, seed out
 * 1 each Red Pepper, roasted, peeled and seeded, finely diced
 * 1 each Yellow Pepper, roasted, peeled and seeded, finely diced
 * ¼ Cup Red Onion, finely diced
 * 1 each Jalepeno, finely diced
 * 2 each Roma tomatoes, seeded, finely diced
 * ¼ Cup Fresh cilantro, chopped
 * 1 each Lime, juiced
 * To taste: Salt and Black Pepper

Directions
METHOD

In a medium sized saucepan, sauté the bacon until crisp. Add the garlic, onion and jalapeno. Cook for 3 minutes. Then add the black beans and cover with water. Simmer the beans until they are soft. (more water may need to be added during cooking) Finally with a hand held mixer, puree the beans until smooth. Keep hot for service.

AVOCADO ROASTED PEPPER SALSA

METHOD

In a stainless steel mixing bowl, mix all ingredients and adjust seasoning.

TO ASSEMBLE

Start by spreading one teaspoon of black bean puree on each of the crisp corn tortillas followed by the avocado salsa. Place the sunny-side up quail eggs on top and garnish with a plush of cilantro.