Small marbled eggs and avocado pesto

Ingredients:
20 quail eggs • 2 tbsp. tablespoon coarse salt • 8 c. coffee black tea from China • 6 c. tablespoons soy sauce • 4 Star anise • 4 cloves garlic • 40 basil leaves • 2 lemons • 2 ripe avocados • salt and pepper.
Preparation:

1. Pour cold water into a saucepan , place them quail eggs and heat to a simmer , cook for six minutes in simmering water. Then remove the eggs with a slotted spoon and immediately plunge them into cold water .2 . Add in the still pot of water on the fire coarse salt , tea, soy sauce and star anise . Hit delicately eggshell to crack and plunge them into the simmering brew. Let stand for one hour.3 . Elapsed time, place the eggs in cold water and gently removethe shell ; they must appear mottled. Book them cool.4. Peel the garlic , chop roughly . Rinse and dry the basil. Reserve half of the leaves to decorate . Squeeze the lemons , cut avocados into cubes. 

5.In the blender , place avocado, lemon juice, basil and garlic. Blend until a smooth puree , pepper , refrigerate until ready to serve .6 . Complete 20 spoons with a little pesto , put an egg in the middle and garnish with a basil leaf on each egg.