Chop shallot, capers, egg and gherkin into small pieces.

Scramble the chopped ingredients with the mustard, honey, vinegar and oil.

Season with salt and pepper.

Cut the avocado alongside in two pieces and rub the cut surface with some vinegar (avoids browning).

Fill in the vinaigrette into the stone hole.

As side dish butter the baguette and sprinkle it with salt (fleur de sel), pepper (coarse-ground) and some lime zests.