Preheat the air fryer. Set it to 375°F (190°C) for 3 minutes. Preheating helps the egg set quickly and the bread toast evenly.

Prep the bread. Spread butter or mayo on one side of each slice.

Butter/mayo faces outward for that golden, crisp surface. If using an English muffin, butter the cut sides.

Grease your ramekin. Lightly coat a small, oven-safe ramekin (about 6–8 ounces) with nonstick spray or oil. This keeps the egg from sticking and makes cleanup easier.

Crack and season the egg. Crack the egg into the ramekin.

Sprinkle with a pinch of salt and pepper. For a soft yolk, don’t whisk. For a fully set, tidy patty, pierce the yolk or whisk lightly with a fork.

Load the basket. Place the prepared bread slices in the basket, buttered sides facing down.

Set the ramekin with the egg beside them, making sure there’s room for air to circulate.

Air fry. Cook at 375°F (190°C) for 4–5 minutes. The bread should start to toast and the egg white should begin to set on top.

Add cheese and extras. Flip the bread slices. Lay the cheese on one slice.

Add cooked bacon, ham, or spinach now so it warms through. If using tomato, add it after cooking to avoid sogginess.

Finish cooking. Air fry for another 2–3 minutes, or until the cheese is melted and the egg is cooked to your liking. For a runny yolk, start checking at the 2-minute mark; for fully set, go to 3–4 minutes total.

Assemble. Carefully slide a knife or spatula around the egg to release it, then place it on the cheesy slice.

Top with the second slice of bread. Add hot sauce, pesto, or a smear of mustard if you like.

Serve hot. Let it sit for 1 minute to set slightly, then cut in half. The edges will be crisp and the center tender.