Name: Air-Fryer Egg in a Hole with Tomato, Avocado, and Herb Salad
Total time: 45 min
Ingredients: Olive oil spray; 1 teaspoon extra-virgin olive oil , plus extra for drizzling; 1 teaspoon Dijon mustard; 1 (1⁄2-inch-thick) slice rustic whole-grain bread; 1 large egg; Pinch table salt; Pinch ground black pepper; 2 ounces cherry tomatoes , halved; ½ avocado , cut into 1⁄2-inch pieces; ⅓ cup torn fresh parsley leaves; 1 scallion , sliced thin; 2 teaspoons lemon juice

Why This Recipe Works

The air fryer's convection heat toasts your bread and cooks the egg, leaving your hands free to make a lemony avocado, tomato, and herb salad. A flavorful olive oil–Dijon mustard mixture creates a barrier under the toasting bread, which prevents the egg white from leaking out. When the egg is nearly done, we turn off the air fryer and let the egg sit in the warm machine to finish setting the white without overcooking the yolk.

Before You Begin

If you don't have a round cutter, cut the toast hole with a sturdy drinking glass. Depending on the size of your air fryer, you may need to trim the bread slice to lay flat in the basket. This recipe can be easily doubled.

Instructions

Line bottom of air-fryer basket with aluminum foil and lightly spray foil with oil spray.

Whisk oil and mustard together in medium bowl. Using 2-inch round cutter, cut and remove circle from center of bread. Brush both sides of bread slice and cutout with oil mixture; do not clean bowl. Arrange bread slice and cutout in prepared basket. Place basket into air fryer; set temperature to 400 degrees; and cook until bread is heated through but still soft, about 4 minutes, flipping bread halfway through cooking.

Working quickly, crack egg into bread hole, lightly spray with oil spray, and sprinkle with salt and pepper. Return basket to air fryer and cook until egg white is opaque but still slightly jiggly, 4 to 6 minutes. Turn off air fryer and let bread sit, without moving, until egg white is set, 2 to 4 minutes.

Meanwhile, toss tomatoes, avocado, parsley, scallion, and lemon juice together in now-empty bowl. Season with salt and pepper to taste. Using spatula, transfer bread slice and cutout to plate. Top with salad and drizzle with extra oil. Serve.