Air fryer baked eggs
Quick and easy, these baked eggs make a delicious breakfast or brunch served with a side of buttered toast soldiers. Enjoy as they are or get creative with a variety of toppings.
Ingredients
- 2 tsp softened butter, for greasing
- 4 medium free-range eggs
- 4 tbsp double cream
- salt and freshly ground black pepper
For the tomato, bacon and cheese topping
- 4 cherry tomatoes, cut into quarters
- 2 rashers cooked smoked streaky bacon, cut into small pieces
- 4 tsp grated cheddar
For the spinach, black olive and feta topping
- 12 leaves baby spinach, finely shredded
- 8 black olives, de-stoned and roughly chopped
- 4 tbsp crumbled feta
For the yoghurt, pepper and chilli topping
Method
Preheat the air fryer to 150C. Lightly grease the inside of four 120ml/4oz ramekins with the butter.
Crack an egg into each ramekin, making sure the yolk stays whole. Spoon 1 tablespoon of cream over the egg white – it doesn’t matter if it spreads a little onto the yolk.
If using a topping, add your chosen ingredients now, dividing the quantities listed above equally between the four ramekins. Each topping recipe is enough for four eggs.
For the basic eggs, bake in the air fryer for 7–10 minutes, or until the whites are just set and the yolk is cooked to your liking. For eggs with added toppings, bake for 12–15 minutes.
Season with salt and freshly ground black pepper to serve.
Summer
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