Avocado and Quail Eggs Huevos Rancheros

Ingredients

 * 24 quail eggs, cooked sunny-side up
 * 12 corn tortillas, cut into 2” circles fried until crisp
 * 1 cup black bean purée (see recipe)
 * 1 cup avocado roasted pepper salsa (see recipe)

Black bean purée

 * 8 oz black beans
 * 2 strips of bacon, chopped
 * ½ onion, chopped
 * 1 clove garlic, minced
 * ½ jalapeño, chopped
 * to taste: salt and pepper

Avocado roasted pepper salsa

 * 2 California avocados, skin off, seed out
 * 1 red pepper, roasted, peeled and seeded, finely diced
 * 1 yellow pepper, roasted, peeled and seeded, finely diced
 * ¼ cup red onion, finely diced
 * 1 jalapeño, finely diced
 * 2 roma tomatoes, seeded, finely diced
 * ¼ cup fresh cilantro, chopped
 * 1 lime, juiced
 * to taste: salt and black pepper

Directions

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

Avocado roasted pepper salsa

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

To assemble

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