Well, Here’s Why Egg in a Hole Kinda Stole My Mornings
I have to say, making egg in a hole always takes me back to my nan’s kitchen — except she didn’t have an air fryer, obviously. I remember thinking it was magic: you cut a hole in bread, crack in an egg, and somehow it comes out looking way fancier than the effort you put in. First time I tried it in the air fryer, I was a bit skeptical, thinking it’d go all wonky. Spoiler: my first attempt wasn’t pretty, but hey, my kids still wolfed it down and asked for seconds (which actually says a lot, because usually they’re toast purists). Now it’s our go-to breakfast when the morning feels a bit chaotic or I just can’t be fussed. Plus, it’s kind of fun punching holes in bread — you get to pretend you’re on a cooking show, even if the only audience is the cat.
Why I Keep Coming Back to This Breakfast Toast
I make this when mornings are a bit nuts and nobody has the patience for fussy stuff (or I forgot to get bagels, which happens way more than I’d like to admit). My family absolutely loves it — probably more than pancakes, actually. Toasty, eggy, and it makes the whole kitchen smell like a proper breakfast. Sometimes, I toss a slice to my partner as a peace offering when we bicker over whose turn it is to buy milk. And if you’re nervous about perfectly runny yolks, trust me, the air fryer sorts that bit out for you. It’s a win even for lazy cooks like me who want something low-key but not boring. And I should probably mention — I’ve burned the edges once or twice (don’t crowd the fryer!), but honestly, the crunchy bits aren’t bad either.
What You’ll Need (and What You Can Substitute When You’re in a Rush)
- 1 slice of bread (I use whatever’s on hand: white, multigrain, leftover sourdough; my cousin swears by potato bread but go with your gut here)
- 1 large egg (medium works in a pinch — just doesn’t fill the hole quite as generously)
- Butter or a slather of mayo (honestly, I’ve used olive oil spray once and didn’t hate it)
- Salt and pepper, to taste (sometimes I skip the pepper if the kids complain but really, pepper makes everything better)
- Optional: a sprinkle of cheese, hot sauce, smoked paprika, or even a dash of everything bagel seasoning (I tried garlic powder once and let’s just say, it was…memorable)
How I Make It (Most Days, Anyway)
- First things first, preheat your air fryer — 350°F (about 180°C) does the trick. If your air fryer’s an older model like mine, it might heat up more like a moody radiator, so just keep an eye out.
- Take your bread and cut a hole in the middle — a drinking glass or a little cookie cutter works, but honestly, tearing it out with your fingers in a pinch is fine. You just want a hole about 2 inches across, more or less. Don’t stress about perfect circles – I never do.
- Butter both sides of the bread (my gran always said not to skimp here; she might’ve been onto something) or, like me when I’m in a rush, squirt a little mayo instead. Plop it into the air fryer basket – lay some foil down if you’re worried about any egg escaping (trust me, the clean-up from that is a real pain in the neck).
- Crack your egg right in the hole. If you’re feeling brave, try not to break the yolk (though, on second thought, my daughter actually prefers it scrambled right in, so you do you).
- Sprinkle with salt, pepper, and whatever else you’re adding. Toss a bit of cheese on top if your soul demands it.
- Cook for 6–8 minutes: less for super-runny yolk, a bit more if you want it firmer (this is where I usually start poking it and mumbling at the air fryer). If it still looks pale, I bump it up another couple minutes. Don’t worry — it always looks a bit odd until it suddenly looks perfect.
- Lift it out gently with a spatula or, if you like living on the edge, fingers work (though you’ll want to be quick). Eat immediately, because it’s galaxy better hot.
What I’ve Learned from Many (Many) Tries
- If your bread edges get too crunchy, I probably overtoasted — reducing the time by a minute helps.
- I thought pre-buttering was fussy, but actually, it keeps the bread softer. No butter = toast that could chip a tooth.
- Bigger eggs sometimes spill over; doesn’t hurt anything, but be ready to do a bit of scraping.
Variations From My Kitchen Experiments
- Scrambled-in-hole (I whisk the egg before pouring it in. Kids love it.)
- Cheese on the bottom under the egg – melts messily but oh wow, it’s worth it.
- Tomato slices on the bread: good in theory, got a bit soggy for me, but maybe you’ll fare better?
Essential-ish Equipment (and Quick Fixes)
- Air fryer (I once tried the oven broiler with very mixed results – not ideal, but doable)
- Drinking glass or biscuit cutter for the hole (your hands are nature’s cutters in a pinch, though)
- Small spatula for fishing it out, but I’ll admit to using chopsticks once just for fun
What About Leftovers? (Not That They Last, Really)
You can keep extras in the fridge for a day in an airtight box, then just warm ‘em back up in the air fryer for 2 minutes. They’re a bit chewier next day but, oddly, I think the flavors meld nicely. In all honesty though, I hardly ever have leftovers — they just vanish like a sock in the laundry.
How Do I Like to Serve This? (Hint: There are No Rules)
Some mornings, I make a quick little salad on the side (rocket, olive oil, pinch of salt); other days, it’s with ketchup and a mug of strong builder’s tea (don’t judge). If it’s the weekend, we’ll sometimes pile on extra cheese and hot sauce, then compete for who can make the gooiest yolk.
Lessons Learned the Hard Way (So You Don’t Have To)
- Don’t crank up the air fryer for speed — dries out the bread way too much. I did this when I was in a hurry, and, well…regrets.
- Always butter the bread. Skipped this once — the egg stuck and turned demonic to clean.
- Trying to flip halfway through? Disaster, every single time. Just let it be!
Real Questions from Real People (a.k.a. You Lot)
Can I use gluten-free bread?
Yep, I’ve done it loads. Just check it’s sturdy enough not to fall apart, though — some slices are super crumbly.
What if my air fryer basket is tiny?
Honestly, I just squash the bread in or trim it to fit… doesn’t seem to matter much. I mean, who cares if it’s square or a bit wonky?
Can you make a bunch at once?
Kinda. In my machine, I fit two, but any more and they crowd each other out. Maybe do them in shifts while blasting some tunes?
Is it possible to cook the egg yolk firm?
Oh sure! Just add another minute or two. I prefer it runny but if you like it more set, go for it. (And actually, sometimes it’s nice on a sandwich that way.)
My yolk keeps breaking when cracking it in?
Yep, happens to the best of us! You can crack it into a cup first, then pour gently. Or just pretend it was intentional and scramble it in the bread.
Right, that’s pretty much my take on Egg in a Hole with an Air Fryer. Hope it brings a bit of breakfast magic to your crew (or at least keeps the wolves at bay till lunchtime). And if you drop an egg on the floor like I do every third attempt, congrats – you’re now part of the club.
Ingredients
- 2 large eggs
- 2 slices of bread (white or whole wheat)
- 1 tablespoon unsalted butter, softened
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 cup shredded cheese (optional)
- Non-stick cooking spray
Instructions
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1Preheat your air fryer to 350°F (175°C). Lightly spray the air fryer basket with non-stick cooking spray.
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2Butter both sides of each bread slice. Use a round cutter or glass to cut a 2-inch hole in the center of each slice.
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3Place the bread slices in the air fryer basket. Crack an egg into the hole of each slice.
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4Season the eggs with salt and black pepper. Sprinkle cheese on top if desired.
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5Air fry for 6-8 minutes, or until the egg whites are set and yolks are cooked to your liking.
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6Garnish with fresh parsley and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260cal
Protein:
12 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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