Avocado and quail egg timbale 🥑🍳

Cook the potato and let it cool. When cool, cut into thin slices.

Mash the avocado (not completely, so that it has a texture) and add lemon juice so that it does not oxidize. Season with salt and pepper to taste.

Sauté the prawns in a frying pan with EVOO and cut into small pieces.

When ready, brush some cupcake molds with AOVE and place the prawns, the mashed avocado on top and, lastly, the potato slices.

Turn over on a plate (it can also be done with a round plater, in the reverse order).

Bring water to a boil and add a splash of vinegar. When it is boiling, add the quail eggs and let them cook for a couple of minutes so that they become "poached".

When ready, place an egg on each timbale and that's it.