Air fryer recipe · Breakfast
English Muffin Egg Melt
A toasted muffin stacked with a set egg and cheese.
- 14 minTotal time
- 175°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 155kcal
- 8.1 gprotein
- 11.7 gcarbs
- 8.5 gfat
- 1.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- English muffin1
- egg1
- cheese1 slice
- butter1 tsp
- black pepper1/4 tsp
Method
Prep
Split the muffin and butter both cut sides so they toast to a crisp golden face. Crack the egg into a small greased silicone mould and season with pepper. Greasing the mould lets the cooked egg slide out whole.
First cook
Set the muffin halves and the egg mould in the basket and air fry at 175°C for 6 min. This toasts the bread and just sets the egg so it holds its round shape when you lift it out to build the melt.
Assemble
Lay the cheese on one toasted half, slide the set egg on top and close it with the other half. Putting the cheese against the hot egg and warm muffin gets it melting before the melt even goes back in.
Final air fry
Return the stacked melt to the basket and air fry at 175°C for 4 min. It is ready when the cheese has melted down the sides and the egg is fully set with no runny white left in the middle.
