Makes: 2 servings

More than 45 minutes


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For beans

  • 1 and a half kidney beans can
  • 1 tbsp of tomato paste
  • 1 onion
  • 1 bouillon cube

For avocado

  • 1 avocado
  • 1 lime
  • Salt, Pepper, Chili

For the egg

  • 2 egg yolks
  • Coarse salt

For white mounted

  • Egg white
  • Zest a lime
  • 1 pinch of salt

Red Onion pickles

  • Red onions
  • 25cl of white vinegar
  • 25cl water
  • 2 tbsp of sugar


1. Red Onion pickles

In a bowl, combine vinegar, water, sugar. Add sliced red onion. Let stand 45 minutes minimum.

2. Preparation of beans

In a saucepan, cook onion chiseled in a bit of olive oil. Add kidney beans and a tablespoons of tomato paste. Wet and simmer 15 min. Salt, pepper.

3. Preparing mashed avocado

In a bowl, make a puree with the avocado, add salt, pepper, a bit of Espelette pepper and the juice of a lime. Whisk well to obtain a smooth mixture.

4. The egg cooked in salt

Clarify your egg. Gently put the yolk in a container with coarse salt, leave 15 min. After this time, remove the salt gently with a brush and a little water.

5. Egg whites mounted

Beat the egg whites with a pinch of salt and the zest of a lime. Book.

6. Dressage

On the plate, put the yolk in the middle, then place around, using pastry bags, spikes of avocado and egg whites.
Add beans around and repeat the operation with the mashed avocado and egg whites.
Garnish with pickles of red onions, cilantro and radish slices.

Recipe by Sabarot

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