Preheat the air fryer to 350°F (175°C). A 2–3 minute preheat helps the bread toast quickly and keeps the egg from spreading too much.

Prep the bread. Use a round cutter or small glass to punch a hole in the center of each slice. Save the cutout for toasting—it’s perfect for dipping.

Butter both sides. Lightly butter or brush oil on both sides of the bread and the cutout. This delivers a crisp, golden finish and prevents sticking.

Toast the bread base first (optional but helpful). Air fry the slices and cutouts for 2 minutes to lightly set the surface. This gives the egg a “landing pad.”

Add the egg. Crack one egg into a small bowl first to catch shells. Carefully pour the egg into the hole. If needed, use your finger to press the bread down so the egg stays put.

Season. Sprinkle salt, pepper, and any dry seasonings (like everything bagel seasoning). Save fresh herbs or cheese for later to avoid burning.

Air fry. Cook at 350°F (175°C) for 4–6 minutes for a soft center, or 7–9 minutes for a set yolk. Check at the 4-minute mark to gauge doneness.

Optional cheese melt. In the last 1–2 minutes, add shredded cheese on top or around the edges. Close the basket to melt.

Finish and serve. Carefully remove with a small spatula. Add chives, hot sauce, or bacon bits. Serve with the toasted cutout for dipping.