My domestic goddess friend Michelle Arrowood knows how to whip up a gourmet brunch that could create a line out her apartment door in! We asked her to share one of her best brunch recipes that we can cook on a lazy Hamptons Sunday morning….

Check out her recipe for:  Michelle’s Eggs in a Basket

Thanks Michelle~ can’t wait to make this….and then eat it!

INGREDIENTS:

-6 slices of bread (I use multi grain)
-6 large eggs
-1/2 cup shredded extra sharp cheddar
-6 strips bacon (I use uncured apple smoked bacon)
-3 tablespoons butter, divided
-salt and pepper to taste

DIRECTIONS:

-preheat oven to 375 degrees

-with 1 Tbsp butter, lightly grease a standard 6 cup muffin tin

-with rolling pin, flatten each piece of bread and cut a circle from the center of each using a 2.25″ biscuit cutter (or small drinking glass), and tear the remaining crust frame in half so you’re left with two arches. Press the circle of bread into the bottom of one muffin cup, and wrap each crust arch around the sides of the muffin cup to make a shell. repeat for the remaining cups.

-melt remaining 2 Tbsp butter and brush over tops of crusts

-cook the bacon in a pan over medium heat for 2 minutes on each side and remove from heat (it won’t be completely cooked, but will continue to cook in the oven)

-take half of your cheese and sprinkle a little in the bottom of each muffin cup.

-wrap a slice of bacon around the inside of each muffin cup, and crack an egg into each.

-season with salt and pepper, and sprinkle the remaining cheese over each cup.

-bake for 20-25 minutes (the longer you cook, the harder the yolk)

Now Enjoy!

Save one for later….yum.