Preheat the air fryer to 350°F (175°C) for 3 minutes. A short preheat helps the bread crisp quickly and keeps the egg from spreading too much.

Prepare the bread. Use a thick slice so it holds the egg. Lightly butter both sides or brush with olive oil. For extra flavor, season the top rim with a pinch of salt and pepper.

Create a well. Use a spoon to press a shallow indentation into the center of the bread, leaving a raised border. This helps cradle the egg and prevents overflow.

Line or grease the basket. Lightly spray the air fryer basket or place a perforated parchment liner. This prevents sticking and makes cleanup easy.

Crack the egg into a small bowl. This reduces the chance of broken yolks and makes it easier to pour gently into the bread well.

Assemble in the basket. Place the prepared bread in the basket. Gently pour the egg into the well. Sprinkle with a little salt and pepper.

Air fry at 350°F (175°C) for 5–7 minutes. Start checking at 5 minutes for a runny yolk and set whites. For jammy yolks, go 6–7 minutes. For fully set yolks, add up to 8 minutes total.

Add cheese in the last minute (optional). A handful of shredded cheddar, mozzarella, or Parmesan melts beautifully without overcooking the egg.

Finish and serve. Carefully remove with a spatula. Top with chives, red pepper flakes, hot sauce, or avocado slices. Serve immediately while the toast is crisp and the egg is warm.