O ORGANICS EGGS RECIPES

Steps:

• In a medium bowl with an electric or handheld mixer, beat egg yolks until thickened. Gradually beat in sugar until mixture turns pale yellow. Add milk and 1/4 cup of the cream and whisk to fully combine.
• Gradually add rum, cognac, and bourbon to yolk mixture, beating until mixture has lost its granular texture and sugar is completely dissolved. Set aside.
• In a large bowl with an electric mixer, beat egg whites until stiff peaks form. Gently fold egg whites into the yolk mixture.
• In a large bowl with an electric mixer, whip the remaining 1 cup of cream until soft peaks have formed. Gently fold into egg white and yolk mixture, then chill thoroughly (at least 3 hours or overnight). Sprinkle eggnog with nutmeg just before serving.
• This recipe calls for raw eggs and should not be served to pregnant women, children, or anyone with a compromised immune system.

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large nonstick, ovenproof skillet over medium-high heat. Pat the polenta rounds dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side. Transfer the polenta to a plate. Reduce the heat to low. Add the remaining olive oil, the garlic and red pepper flakes and sauté until the garlic is golden, about 1 minute. Add the tomatoes, bring to a simmer and cook for 5 minutes; season with salt and pepper. Carefully remove 1/4 cup of sauce and set aside. Arrange polenta in the skillet, then crack the eggs on top. For novice egg crackers, you can crack the eggs individually in a separate bowl then gently pour into the skillet one by one, on top of the polenta. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Cut your avocado into 4-5 slices. Top with avocado and basil.