Prep the air fryer. Preheat to 350°F (175°C) for 3–5 minutes. A warm basket helps the bread crisp faster.

Flatten the bread. Use a rolling pin or the bottom of a glass to gently flatten each bread slice. This helps it mold into a cup and toast evenly.

Grease and shape. Lightly butter one side of each slice or brush with olive oil. Press the slices, buttered side down, into silicone muffin cups or directly into the air fryer-safe ramekins you’ll set in the basket. If you don’t have cups, fold and press the bread into corners to form a well.

Cheese first. Sprinkle a thin layer of shredded cheese into the bottom of each bread cup. This creates a barrier so the egg doesn’t soak through the bread.

Add the egg. Crack one egg into each cup. If your bread cups are shallow, you can whisk the egg first and pour it in to avoid overflow. Season with a pinch of salt and black pepper.

Top with more cheese. Add another small sprinkle on top. Don’t overdo it or it may spill over and burn.

Air fry. Cook at 350°F (175°C) for 8–12 minutes. For runny yolks: start checking at 8 minutes. For set yolks: go to 10–12 minutes. Basket styles cook faster; oven-style air fryers may need an extra minute.

Add-ins at the right time. If using pre-cooked bacon, ham, or spinach, tuck small pieces in around the egg at the start. For delicate herbs like chives, add them during the last 1–2 minutes.

Rest briefly. Let the cups sit for 2 minutes. This helps the egg finish setting and makes removal easier.

Serve warm. Loosen edges with a small spatula or butter knife, lift out, and garnish with hot sauce, chives, or a tiny swirl of pesto.