November 05 2016News

Your Sunday Brunch Sorted with Rebecca Thexton

Sunday’s are devoted to leisurely sleep-ins, breakfast in bed or perhaps even brunching with friends. It’s the day to catch up, unwind and of course ‘gram’ your breakfast for the world to see. AND, what better way to get inspiration for your Sunday foodie activities then stalking Rebecca Thexton and her blog ‘Dancing Through Sunday’.

Rebecca Thexton, ‘Bec’, is a young vibrant foodie devoted to her love for breakfast foods and recipes. By day she works in social media marketing, and spends her weekends creating wholesome vegetarian creations. Her online profile, ‘Dancing through Sunday’ expresses just how much Bec loves Sunday Brunch- whether cooked at home or exploring the niches of what Melbourne as to offer.

Sharing our Ethos hear at Crisp she Believes life is about balance. Her food is about wholesome home cooked, locally sourced and fresh ingredients, while still enjoying the pleasure of eating out.

In an interview, Bec explained she has loved food for as long as she can remember, with the memory of making cheesy mash potatoes with her mum at 7 years old still etched into her brain. To Bec, food is her creative outlet, it was a love and a passion that she’s always had, in which evolved into the online and social media presence she has today. Bec’s food and online blog is colourful, its warm and it’s inviting. It is food that one can say (in a very cliché way) ‘warms the heart and feeds the soul’. It makes you want to grab a group of friends and cook up a storm together.

One of our favourite recipes is her Shakshuka, dubbed ‘baked eggs with sourdough soldiers’. The recipe features eggs poached in a tomato-based sauce often topped with herbs and spices. Find the Recipe below to create your own Sunday brunch goodness in the comfort of your home.

For more on Bec, and Dancing Through Sunday check out her website http://www.dancingthroughsunday.com.au and follow her on Instagram @dancingthroughsunday.

Ingredients:

1 tin bean mix

1 400g tin diced tomatoes,

3-4 eggs,

1 onion,

100gms mozzarella cheese (or ricotta for a lighter version),

6 cherry tomatoes

3 tbsp pesto and

loaf of sourdough.

Directions:

Preheat oven to 200deg. Dice onion and fry for 2-3 minutes until fragrant and cooked.  Add the drained and rinsed beans and the tin of diced tomatoes.

Stir over medium heat for another 2-3 minutes until mixed and warm. Add halved cherry tomatoes.

Take fry pan off the heat and if fry pan is oven safe, continue to use. If not, transfer mixture to a oven safe dish like casserole dish.

Create 3-4 wells (depending on amount of eggs) and carefully crack an egg into each well. Season with salt and pepper and place into oven for 6 minutes

Remove after 6 minutes, add the mozzarella cheese and cherry tomatoes and bake for further 5-6 minutes. Keep an eye on the eggs during the last minute or two – they can over cook easily

return to news