Preheat the air fryer: Set to 350°F (175°C) for 3–4 minutes. A preheated basket helps the bagels toast evenly.

Prep the bagels: Split the bagels and lightly brush the cut sides with butter or oil. This boosts flavor and crispness.

Create a base layer of cheese: Place a thin layer of shredded cheese on each bagel half. This forms a barrier so the egg stays put and the bagel doesn’t get soggy.

Make a small “well” for the egg: If the bagel hole is large, press some cheese around the hole to shrink it. You can also line the basket with a parchment round or small piece of foil (sprayed with nonstick) to catch any drips.

Crack the egg: Crack one egg into a small bowl first to avoid shell bits, then gently slide it onto the center of the bagel half. Repeat for each half. Sprinkle with salt and pepper.

Add more cheese: Top the egg with another light layer of cheese, especially around the edges. Don’t bury the yolk completely unless you want it more set.

Air fry: Cook at 350°F (175°C) for 6–9 minutes. Start checking at 6 minutes. For a runny yolk, pull around 6–7 minutes; for a set yolk, go closer to 8–9 minutes. Air fryers vary, so adjust as needed.

Add optional toppings: In the last 1–2 minutes, sprinkle on cooked bacon bits, scallions, or red pepper flakes so they warm but don’t burn.

Toast the top halves (optional): If you want a classic sandwich, toast the remaining bagel halves in the air fryer for 2–3 minutes until golden.

Assemble and serve: Spread a thin layer of cream cheese on the top half, if using. Add tomato slices or spinach, then sandwich it or serve open-faced. Finish with hot sauce or extra seasoning.