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Air fryer bacon and egg cup

This air fryer bacon and egg cup is an easy dish, perfect for weekend brunches. Alternatively, let it cool and take it with you in your lunch box to work, trips, picnics or parties. This recipe makes two cups, so adjust the recipe if you want to make more. You can use other hard cheese, such as Emmental or goats’ cheese - and omit it if you have problems with dairy. Serve it with a salad and/or a piece of sourdough.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 medium eggs
  • 3 bacon rashers
  • 1 small red onion
  • 1 handful spinach or chopped kale
  • 4 baby tomatoes
  • 1 grilled pepper from jar
  • 1 tsp chopped rosemary leaves or a pinch of dried oregano
  • 50 g cheddar cheese grated
  • Salad cress to garnish

Method
 

  1. Grill or fry the bacon until golden and crispy then transfer them to a plate.
  2. Meanwhile put the spinach or kale in bowl and pour boiling water over it. Let it rest for 5 minutes, then drain.
  3. Finely chop the onion, grilled pepper and tomatoes.
  4. In a bowl, lightly whisk the eggs with the rosemary/oregano and salt & pepper.
  5. Cut the bacon into small cubes. Squeeze the water out of the spinach, then finely chop.
  6. Divide the chopped veggies and bacon between 2 silicon baskets or lightly oiled ramekins.
  7. Pour over the egg mixture, then scatter the grated cheese on top.
  8. Set the air fryer to 170°C or 340 F and “bake” the egg cups for 15-20 minutes. Allow the air to circulate properly - so put them on a shelf in the basket, if possible.
  9. Let them cool in the cups, then turn them out onto a plate - if they are still a bit wet underneath, put them back in the air fryer, facing downwards, and cook for another 5 minutes or so.
  10. Serve them warm or at room temperature.