Air Fryer Egg Toast
Air fryer egg toast is one of those recipes you make once and then find yourself making every single week. It takes a slice of bread, a press of a glass, and one egg cracked right into the center. The air fryer eggs technique gives you a golden, crisp edge and a perfectly cooked yolk without a single dish to scrub.
Equipment
- Air fryer wide basket recommended to fit 2 slices side by side
- Small drinking glass or round cookie cutter 2 to 3 inches wide, for creating indent
- Butter knife
- Silicone basting brush for buttering the bread
- Parchment paper air fryer liners optional
- Spatula for removing the toast
- Small bowl or ramekin for cracking eggs first
- Cutting board
Ingredients
- 2 slices thick cut bread such as sourdough or artisan sourdough loaf
- 2 large eggs room temperature recommended
- 1/2 tablespoon butter 14g, softened
- salt to taste
- black pepper to taste
- 1 tablespoon shredded cheese cheddar or Colby jack, optional
- 1 teaspoon fresh chives or parsley chopped, optional
- red pepper flakes pinch, optional
- everything bagel seasoning optional, for topping before air frying
Instructions
- Lay bread slices flat on a cutting board. Press a small glass or cookie cutter into the center to create an indent without going all the way through. Use your fingers to deepen the well, then spread softened butter evenly across both sides of each slice.
- Preheat air fryer to 350°F (175°C) for 3 minutes. Line basket with parchment paper or lightly spray with cooking spray. Place buttered bread slices in basket, indent side up, leaving space between slices.
- Crack each egg into a small bowl first to check for shell pieces, then gently pour into the indent of each bread slice. A little egg white spillage is fine—it will crisp up nicely.
- Sprinkle salt and pepper over both eggs. Add red pepper flakes or everything bagel seasoning if using. Air fry at 350°F (175°C) for 8 minutes for a jammy yolk, or 9-10 minutes for a fully set yolk.
- If using shredded cheese, sprinkle it over the eggs during the final 1-2 minutes of cooking so it melts without burning. Check yolk doneness at 7 minutes since air fryers vary.
- Carefully remove egg toast from basket using a spatula. Transfer to a plate and garnish with chopped chives or parsley. Serve immediately while warm.
Notes
- Use thick, sturdy bread like sourdough so the indent holds its shape and does not tear.
- Bring eggs to room temperature before cooking for more even results.
- Do not overcrowd the basket; leave space around each slice for proper air circulation.
- Press the indent deep enough so the egg doesn't spill excessively over the sides.
- For a runny yolk, cook 7-8 minutes; for fully set, cook 9-10 minutes.
- Add cheese in the last 1-2 minutes to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheat in the air fryer at 320°F (160°C) for 2-3 minutes to re-crisp; avoid microwaving.
- This recipe does not freeze well due to the texture of cooked egg.
- Easily customizable with toppings like avocado, salsa, hot sauce, or deli ham beneath the egg.
Nutrition
Serving: 1egg toastCalories: 220kcalCarbohydrates: 20gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 185mgSodium: 320mgPotassium: 130mgFiber: 2gSugar: 2gVitamin A: 8IUVitamin C: 2mgCalcium: 6mgIron: 10mg
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