Amid the pro peloton, real food is replacing bars and gels – nutritionists suggest that it’s more digestible and less likely to cause mid-race rumbles. This saddlebag-ready snack cooks in less than 15 minutes, and wrapping it in foil means you’ve got a portable hit of protein and fat. Not planning to cycle anywhere? Just have it for breakfast.
Baked eggs with cheese and bacon
Ingredients (serves 4)
12 eggs / 12 rashers bacon / 60g grated Parmesan / 2tbsp rapeseed oil
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To make
- Preheat the oven to 180°C/gas mark 4.
- Grill the bacon until crisp and set to one side.
- Grease every cup of a 12-cup muffin tray, then crack an egg into each one. Place in the centre of your oven and cook for ten minutes, rotating the tray halfway through cooking.
- Break up the bacon into tiny pieces. Remove the eggs from the oven, cover the tray with the bacon pieces and cheese and return to the oven for a few minutes until set.
- Remove from the tray using a small spoon and serve.
Nutrition facts
Eggs provide biotin, which stabilises blood sugar.
Parmesan provides vitamin a, which boosts immunity.
Bacon provides zinc, which aids muscle growth
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