Air Fryer Baked Eggs on Toast
Looking for more delicious breakfast ideas? Try my Air Fryer Frittata or my Blueberry Swirl Smoothie Bowl
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Helpful Tips
Storage
Best eaten fresh. The avocado sauce can be stored in an airtight container in the fridge for up to 2 days - press plastic wrap directly onto the surface to prevent browning. The baked eggs don't store or reheat well, so make them fresh each time.
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Substitutions
- Bread: Sourdough, wholegrain, multigrain, or gluten-free bread all work.
- Cheese: Swap mozzarella for feta (adds salty tang), cheddar (sharper flavour), or parmesan (nutty and savoury). Skip cheese entirely for dairy-free.
- Vegetables: Use what you have - diced capsicum, mushrooms, spinach, or cherry tomatoes all work well.
Serving Suggestions
This is a complete meal as-is, but you can bulk it up with a side of roasted mushrooms, grilled tomatoes, or a handful of rocket dressed with lemon and olive oil. If you're extra hungry, add a few slices of bacon.
Helpful Tips
Storage
Best eaten fresh. The avocado sauce can be stored in an airtight container in the fridge for up to 2 days - press plastic wrap directly onto the surface to prevent browning. The baked eggs don't store or reheat well, so make them fresh each time.
Substitutions
- Bread: Sourdough, wholegrain, multigrain, or gluten-free bread all work.
- Cheese: Swap mozzarella for feta (adds salty tang), cheddar (sharper flavour), or parmesan (nutty and savoury). Skip cheese entirely for dairy-free.
- Vegetables: Use what you have - diced capsicum, mushrooms, spinach, or cherry tomatoes all work well.
Serving Suggestions
This is a complete meal as-is, but you can bulk it up with a side of roasted mushrooms, grilled tomatoes, or a handful of rocket dressed with lemon and olive oil. If you're extra hungry, add a few slices of bacon.
Ingredients
Note: This method works best if you like your eggs with runny yolks. The air fryer cooks quickly and it's harder to control the exact temperature compared to a pan. If you prefer firm, fully set yolks, I recommend pan-frying.
For the baked eggs:
- 2 slices bread of choice
- 2 eggs
- 2 tbsp mozzarella cheese, shredded
- ½ small tomato, finely diced (about 2 tbsp)
- 1 tbsp red onion, finely diced
- Pinch of salt and pepper
For the avocado sauce:
- 1 ripe avocado
- ¼ cup Greek yoghurt
- 1 tbsp lime juice (plus more to taste)
- 1 small garlic clove, minced (or ½ clove if you're garlic-sensitive)
- Small handful coriander (leaves and stems)
- 1 tsp olive oil
- ¼ tsp cumin (optional)
- Pinch of salt
- 2–3 tbsp water (to thin)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the baked eggs:
- Create a small well in the centre of each slice of bread by gently pressing down with the back of a spoon or glass. This helps contain the egg.
- Carefully crack one egg into the centre of each slice. Season with a pinch of salt and pepper.
- Sprinkle the diced tomato and red onion on each slice then sprinkle the shredded mozzarella on top.
- Place the bread in the air fryer basket. Cook at 210°C for 15 minutes. The whites should be set but the yolks still slightly jiggly for a runny centre. Add 2–3 minutes if you prefer firmer yolks.
For the avocado sauce:
- Blend all the ingredients in a blender or food processor until smooth.
- Taste and adjust - more lime for brightness, more yoghurt if it's too rich. Adjust consistency with more water if needed.
To serve:
- Remove the baked eggs from the air fryer basket carefully with a spatula.
- Drizzle with avocado sauce. Eat immediately while hot.
Ingredients
Note: This method works best if you like your eggs with runny yolks. The air fryer cooks quickly and it's harder to control the exact temperature compared to a pan. If you prefer firm, fully set yolks, I recommend pan-frying.
For the baked eggs:
- 2 slices bread of choice
- 2 eggs
- 2 tbsp mozzarella cheese, shredded
- ½ small tomato, finely diced (about 2 tbsp)
- 1 tbsp red onion, finely diced
- Pinch of salt and pepper
For the avocado sauce:
- 1 ripe avocado
- ¼ cup Greek yoghurt
- 1 tbsp lime juice (plus more to taste)
- 1 small garlic clove, minced (or ½ clove if you're garlic-sensitive)
- Small handful coriander (leaves and stems)
- 1 tsp olive oil
- ¼ tsp cumin (optional)
- Pinch of salt
- 2–3 tbsp water (to thin)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the baked eggs:
- Create a small well in the centre of each slice of bread by gently pressing down with the back of a spoon or glass. This helps contain the egg.
- Carefully crack one egg into the centre of each slice. Season with a pinch of salt and pepper.
- Sprinkle the diced tomato and red onion on each slice then sprinkle the shredded mozzarella on top.
- Place the bread in the air fryer basket. Cook at 210°C for 15 minutes. The whites should be set but the yolks still slightly jiggly for a runny centre. Add 2–3 minutes if you prefer firmer yolks.
For the avocado sauce:
- Blend all the ingredients in a blender or food processor until smooth.
- Taste and adjust - more lime for brightness, more yoghurt if it's too rich. Adjust consistency with more water if needed.
To serve:
- Remove the baked eggs from the air fryer basket carefully with a spatula.
- Drizzle with avocado sauce. Eat immediately while hot.
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