Welcome to Week 3 of Back on Track with David Gillick. Each week We will be giving you bite-size exercises from Olympian David Gillick, a delicious recipe from his latest book.
This week David shows us a range of floor exercises designed to strengthen your core, mixed with some excellent cardio exercises to get that blood flowing.
Looking for a quick, nutritious snack for first thing in the morning, or a lazy Sunday brunch? Check out this quick, but fabulous, Baked Eggs recipe.
Back on Track: Adding the Burpees
These are easily prepared the night before and baked in the morning. Convert to an easy brunch dish by simply layering the ingredients in a large dish and baking for 15 to 20 minutes.
If you’re making these to eat straight away, preheat the oven to 180°C.
- 1 tbsp soft butter
- 4 tbsp tomato passata
- 2 free range eggs
- a pinch of sea salt
- a pinch of cracked black pepper
- 2 tbsp crème fraîche
- 2 tbsp cheese
Grease two ramekins or oven-proof teacups, glasses or jars with butter.
Add 2 tablespoons of filling to each ramekin then crack in an egg, sprinkle on salt and pepper, dollop a tablespoon of crème fraîche on each and sprinkle on cheese, if using. Place on a baking sheet.
The eggs can be baked straight away or prepared in advance, stored in fridge overnight and baked first thing in morning.