Description
A comforting recipe for poached eggs cooked in the air fryer, served on toasted bread with optional seasonal toppings.
Ingredients
- 2 large eggs (room temperature)
- 2 slices of hearty bread (sourdough or whole grain)
- 2 teaspoons unsalted butter or olive oil
- 2 tablespoons water (per ramekin or silicone cup)
- Pinch of salt and freshly ground pepper
- Optional toppings: sliced avocado, roasted pumpkin, chopped chives, feta or goat cheese, a light dusting of smoked paprika
- For a sweet-streusel twist: 2 tablespoons brown sugar, 2 tablespoons flour, 1 tablespoon cold butter, a pinch of cinnamon
Instructions
- Preheat the air fryer to 270°F (130°C). Lightly butter or oil two small ramekins or silicone egg cups.
- Toast the bread to your liking in a toaster or directly in the air fryer for 3–4 minutes at 350°F (175°C). Set aside and keep warm.
- Crack one egg into each prepared ramekin. Add 2 tablespoons of water to each ramekin—this helps create a gentle steam bath for the egg.
- Carefully place the ramekins in the air fryer basket. Cook for 7–9 minutes for a runny yolk, or 10–12 minutes for firmer yolks. Times vary by model—the eggs should look set on the white with a slightly jiggly center.
- While the eggs cook, finish any toppings: mash avocado with lemon juice and salt, or warm cubed roasted squash with a pinch of cinnamon.
- Remove ramekins with care (use tongs or an oven mitt). Slip a small spatula under each egg to gently lift it out and place it atop the toasted bread.
- Season with salt and pepper and add your chosen toppings. Serve immediately.
Notes
For best results, use room-temperature eggs and test a single egg first to find the perfect timing for your appliance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Air Frying
- Cuisine: American