Air Fryer Egg and Cheese Toast
Crispy toast with an egg in the center, cheese, and tomato. A quick hot breakfast made with simple ingredients and a hearty serving of protein.
- Time
- 15 min
- Serving
- 454 kcal
- Ingredients
- ≈ $1.46
- Protein
- 24 g
Ingredients
- 1 Toast breadpack 500 g ≈ $2.00 60 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Hard cheesepack 200 g ≈ $2.70 45 g
- 4 Tomatoes≈ $4.67 per kg 80 g
- 5 Butterpack 180 g ≈ $1.58 5 g
- 6 Salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Lightly butter5 the bread slices and press down the center with a spoon, leaving a rim.
Place the bread in the air fryer basket, crack an egg into the indentation, and season with salt and pepper.
Slice the tomato4 into thin rounds or dice it, arrange it around the egg, and sprinkle with grated cheese.
Cook at 180 °C for 8–10 minutes, until the white is set, the cheese is melted, and the edges of the bread are golden.
Let the toast1 stand for 1 minute and serve hot.
Tips
- Why it works
- Press the center of the bread down deeper so the egg stays in the hollow and the white doesn't run to the bottom of the basket.
- Substitutions
- Replace the 45 g of hard cheese with suluguni or mozzarella: they melt more softly but give less of a browned crust.
- Common mistakes
- A common mistake is tomato slices that are too thick: after 8–10 minutes they release juice, and the bread in the center looks soggy.
- Storing and reheating
- Eat the toast fresh: after the fridge the bread turns soggy. If any is left, keep up to 1 day and reheat in the air fryer for 3–4 minutes at 160 °C.
- Serve with
- Serve for breakfast with a cucumber or a simple fresh vegetable salad.
Comments 0
Sign in to leave a comment.
No comments yet.