A bit like Eggs en Cocotte, these Air Fryer Baked Egg Pots are a tasty and super quick breakfast or snack and are great for brunch or lunch with a salad. Great hot or cold.
This is the kind of recipe where you learn a basic method to bake eggs in the air fryer.
I give you the basics and then you run with it and make your own.
Makes a great lunch or brunch with Air Fryer Roasted Mediterranean Vegetables (and that Halloumi is so good!
Or these roasted vegetables too.
Add these Thermomix Flatbreads and you'll be in heaven!
Play with the ingredients and let me know what flavour combination and sides you choose in my Facebook group linked below.
This is one of those recipes that are just an idea and you can play with the ingredients as much as you want.
- Cheese, grated or in slices
That's it, then you can add:
- Chorizo or ham or leftover chicken or cold meats
- Remove the ham or the chorizo and just add the egg and the cheese.
- Add a pinch of paprika or zaatar.
- How about bacon?
- You could even use leftovers! Leftover chicken for example. Or leftover veg.
- I love them with the bread crumbs as it gives them a bit of crunch but you don’t need to add them.
As you can see, the “ham nest” burns on the outside if you don't tuck the edges in under the egg.
But the bits that are covered by the other ingredients are totally fine.
So, food for thought there, literally.
Grease the pots with a drop of oil brushed around with a silicone brush and start layering the ingredients, eggs first unless you want a layer at the bottom like I did with the ham here. Play with the recipe to your taste
Top with any other ingredients like cubed chorizo or ham or diced leftover chicken, the world is your oyster
Top with cheese. Now, the cheese I like NOT to miss
Air fry at 180ºC / 355 F. This temperature works on most of my air fryers
The breadcrumb topping is optional but can make them deliciously crispy
Enjoy! Egg yolk too runny for your taste? Add time or leave in the pot, they will keep cooking
Hint: Using ramekins instead of metallic moulds? Heat takes longer to get through the ceramic of the ramekins than it does with metal so make sure you add at least a couple of minutes of air frying time
As you will see from the instructions, this is one I like to try in all my different air fryers.
Now, air fryers are like ovens and they each work slightly different.
To cook this to your taste, you may need a few goes to get the right timings for your air fryer and that's okay, have fun practising!
Individual pots for the eggs
You will also need either ramekins or mini pudding basins.
The non-stick mini pudding basins in the photos are from Sainsbury's. If you keep an eye out, you'll find them around.
The ceramic ramekins I use tend to be from Pots & Co. They're fairly old and I use them a lot for snacks, when making custard. Buy a cheeky dessert (usually on offer) and then keep the pot.
You'll see in the recipe card that, if using ceramic, you need to add a bit of time as the heat will take longer to get through than it does with metal.
You can also use silicone moulds but I do find them a pain to clean sometimes.
Dariole moulds will also work.
They keep well in the fridge for 2-3 days and are lovely cold so you can keep them for snacks.
If you want to reheat, you can do so for a few minutes in the air fryer at 180ºC / 355 F.
Handy if you're already reheating other things.
Best thing about time is that you can add it but not take it away so start small if you want runny eggs.
See the Equipment section above.
You can, just increase the time slightly. The good thing about eggs is that they keep cooking even when out of the air fryer so they will soon reach the doneness you want if you leave them.
Yes you can, I do it regularly. They may need slightly more cooking time but that's about it. Of course they also take more space in the pot being larger so, depending on the size of your mini pudding basin, ramekins, etc, you might only be able to do one at a time.
No, all the ingredients are totally optional except for the eggs, of course.
Yes, you should, I don't always but a drop of oil of your choice brushed around all over the inside of your pot (I use a silicone brush) will not only make it easier for the baked egg to slide out but also for you to wash up the pot afterwards.
Looking for other recipes like this? Try these:
These are some of my favourite dishes to serve with these Air Fryer Baked Egg Pots:
Air Fryer Baked Egg Pots
- 1 Air fryer
- 4 Metal mini pudding basins or ramekins (think oven-proof) or silicone cases
- 4 eggs I’ve used both hen eggs and duck eggs
- 10 g chorizo or ham or gammon, diced
- grated cheese can be grated or in slices, I use mature cheddar cheese or sometimes brie or camembert (but do play with all sorts of cheeses)
- breadcrumbs totally optional, I just tend to always have some homemade ones in the freezer (use from frozen)
- Layer all ingredients in oven-proof metallic mini pudding basins or dariole moulds or ramekins. Note: you can use ramekins but the heat takes longer to get through them so you need to increase the time by about 2 minutes
- I tend to grease the pots with a drop of olive oil that I spread around with a silicone brush, but it’s not strictly necessary if they’re non-stick.
- I always put the eggs at the bottom unless I put a slice of ham or tomato at the bottom.
- Instant Vortex and air fryers that have built-in preheating time before countdown: 6 minutes at 180°C / 355 F.
- Cosori and air fryers that don’t have a built-in preheating time: 8 minutes at 180°C / 355 F.
- Eat immediately or the egg yolk will keep cooking. Which is actually great if you have people at home who don’t want a runny yolk, make them all at the same time and leave theirs to rest without using extra electricity.
- Want it runnier? Undercook by about a minute.