Preheat the air fryer: Set it to 350°F (175°C) for about 3 minutes. This helps the bacon start crisping right away.

Prep the molds: Lightly spray heart-shaped silicone or metal molds with cooking spray. Make sure they fit flat in your air fryer basket.

Shape the bacon: Line each mold with 1–2 strips of bacon, forming a heart outline. Overlap ends slightly and press along the edges so it stays in place. If the strips are long, trim the excess and use scraps to patch gaps.

Par-cook the bacon: Air fry the bacon-lined molds for 3–4 minutes. This helps render fat and firm up the shape so it can hold the egg.

Add fillings: If using veggies, sprinkle a tiny amount into each cup. Add a pinch of cheese, if you like. Don’t overfill—the egg needs room.

Add the eggs: Crack one egg into each bacon-lined heart. If your eggs are very large, you can remove a little white first, or lightly whisk and pour for a more even set.

Season: Add a small pinch of salt, pepper, and paprika or garlic powder. Remember the bacon is salty, so go light.

Air fry: Cook at 350°F (175°C) for 7–10 minutes, depending on how runny or set you like the yolks. Start checking at 7 minutes. For softer yolks, pull earlier; for fully set, go closer to 10–11 minutes.

Cover if needed: If the bacon edges darken too fast, tent lightly with foil during the last couple of minutes.

Finish and garnish: Let rest 1–2 minutes to firm up. Sprinkle with fresh herbs and a little extra cheese, if desired.

Serve: Gently lift out the cups and plate. They’re great on their own or with toast, fruit, or a small salad.