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.