Chef Michelle: "I have Raisin Sauce, which is completely new to me. I'm choosing to go with a baked egg frittata because I purchased eggs in the market today. Egg frittata works well with this sauce because eggs are typically rich. A sauce that has some sweetness and tartness to it could cut through some of the richness. I may go for, like, a cherry raisin sauce. I'm not familiar with Chef Gully, but blazing trails in a space that has never been blazed before by a black person is always very inspirational to me."

Chef Michelle (presenting to judges): "Today I made a spinach and feta baked egg with a stone ground cherry, raisins and ham sauce."

Kristen Kish: "So when you started building the raisin sauce, did it remind you of anything?" 

Chef Michelle: "I just got sweet and sour, so I just really tried to keep it with sweet and sour flavors. With the cherry, I threw some rhubarb in there, some ham."