Air Fryer Bacon and Egg Toast

Equipment

• Air Fryer: Any basket-style or oven-style unit (3.5-quart capacity or larger recommended).
• Spoon or Small Ramekin: Used to indent the bread slice so the egg sits securely.
• Tongs: For easy and safe removal of hot toast from the basket.

Ingredients

• 2 Slices Thick-cut bread (Sourdough, Brioche, or Texas Toast work best)
• 2 Large Eggs (cold or room temperature)
• 2–4 Strips Bacon (thin-cut renders faster; pre-cook 1–2 minutes if using thick-cut bacon)
• 1/3 Cup Shredded Cheese (Cheddar, Gruyère, or Mozzarella)
• 1 tbsp Butter or Olive Oil (optional, for brushing the edges)
• 1/4 tsp Kosher Salt
• 1/4 tsp Freshly Cracked Black Pepper
• Optional Garnishes: Fresh chives, red pepper flakes, or hot honey

Instructions

1. Place your thick slices of bread on a clean surface. Use the back of a large spoon to firmly press down the center of each slice, creating a hollowed-out “well” or nest. Be careful not to puncture through the bottom crust.
2. Sprinkle half of the shredded cheese into the hollowed-out centers. Wrap or lay the bacon strips around the inner edges of the bread well to create a wall. Brushing the exposed outer crust with butter or olive oil guarantees extra crispiness.
3. Crack one large egg directly into the center of each prepared bread well. Season the top of the egg generously with salt, pepper, and the remaining shredded cheese around the edges.
4. Carefully place the prepared toasts into the air fryer basket in a single layer. Slide the basket in and cook at 350°F (175°C).
5. Runny Yolk: Cook for 6 minutes.
6. Jammy/Medium Yolk: Cook for 7 minutes.
7. Hard-Cooked Yolk: Cook for 8–9 minutes.

Nutrition

Calories: 320 kcal — · Protein: 16 g 32% · Fat: 18 g 23% · Carbohydrates: 22 g 8% Dietary · Saturated Fat: 7 g 35% · Fiber: 2 g 7% · Sugar: 2 g — · Sodium: 580 mg 25%