Air fryer recipe · Breakfast
Egg And Cheese Toast Cups
A slice of bread pressed into a cup, holding a whole egg and melting cheese. A breakfast sandwich baked into one neat golden parcel.
- 14 minTotal time
- 175°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 435kcal
- 23.4 gprotein
- 26.0 gcarbs
- 25.7 gfat
- 1.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- bread4 slices
- egg4
- cheese1/3 cup grated
- butter1 tbsp
- salt1/4 tsp
Method
Flatten
Roll each slice of bread thin with a rolling pin so it bends into a cup shape without cracking. A thinner slice folds smoothly into the mould and crisps far better than a thick, stiff one.
Line
Butter the bread on both sides, then press each slice into an oiled ramekin or silicone cup to form a shell. The butter helps the cup release cleanly later and browns the edges to a nice gold.
Fill
Crack one egg into each bread cup, then add the grated cheese and a small pinch of salt. Do not overfill, leave a little rim of bread above the egg so nothing spills over as it cooks.
Steady
Set the cups level in the basket so the raw egg does not tip out before it firms up. If your moulds wobble, sit them in a small tin to hold them steady while they cook through.
Air fry
Air fry at 175°C for 11 min until the toast edges are crisp and the egg white is completely set with no runny patches. Let them cool for a minute so the cups firm up before you lift them out.
