A whole breakfast in one small dish, and the air fryer sets the white while leaving the yolk runny far more reliably than an oven does. Cook the bacon halfway first, otherwise the egg is done long before the fat has rendered.
Everything you need
- 4 streaky bacon rashers
- 4 large eggs
- ¼ cup (28 g) shredded cheddar
- 1 tbsp chives, snipped
- ¼ tsp black pepper
- 1 tsp butter, for greasing
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Preheat the air fryer to 190°C / 375°F for 3 minutes. Lay the bacon rashers flat in the basket and cook for 4 minutes, until softened and partly rendered but still floppy.
For this step
- 4 streaky bacon rashers
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Butter four small ramekins. Curl one warm rasher around the inside wall of each, fat side up, so it forms a ring.
For this step
- 1 tsp butter
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Crack an egg into each ramekin, keeping the yolk whole. Season with pepper only; the bacon brings the salt.
For this step
- 4 streaky bacon rashers
- ¼ tsp black pepper
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Scatter the cheddar around the edge of each egg, avoiding the yolk so it stays visible and runny.
For this step
- ¼ cup (28 g) shredded cheddar
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Drop the temperature to 160°C / 320°F and cook for 7 to 9 minutes. Check at 7: the white should be opaque and the yolk still wobbling.
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Let them sit for a minute, then run a knife round the edge and lift out. Scatter over the chives and eat straight away.
For this step
- 1 tbsp chives
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Air fryer notes
- Cook at 160°C / 320°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Fan ovens and air fryers blast the top first, so the yolk can look raw while the white underneath is done. Judge by the white, not the shine on the yolk.
- Cold eggs straight from the fridge take an extra minute. Take them out while the bacon cooks.
Make it your own
- Line the ramekin with a slice of bread instead of bacon for a toast cup.
- Add a spoon of wilted spinach or chopped tomato under the egg.
Storing & reheating
Best eaten immediately, since a reheated runny yolk sets hard. If you must, cook them fully firm and reheat at 160°C for 3 minutes.
Frequently asked
What temperature for eggs in an air fryer?
160°C / 320°F is right for a runny yolk over 7 to 9 minutes. Higher than that and the white toughens before the yolk warms through.
Can I cook these without ramekins?
Yes, use a silicone muffin tray that fits your basket. Avoid loose foil cases, since the fan can lift them into the element.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.