About the Recipe
This breakfast has it all, from creamy avocado to protein-packed eggs and bursts of sweet tomatoes. Plus, if you needed more proof that the air fryer can do it all, Air Fryer Poached Egg Avocado Smash Toast is the recipe do it. Taking away the need for a pot of simmering water for the poached eggs (you'll make them in ramekins) and the toaster for the bread, it's clear that the air fryer is a breakfast all star.
Ingredients
2 thin slices whole wheat bread
1
large avocado
1 tbsp.
fresh lemon juice
2 tsp.
chopped fresh basil leaves, plus torn leaves for serving
Kosher salt
Avocado oil cooking spray
4 tsp.
lukewarm water
2
large eggs
1/2 c.
cherry or grape tomatoes, halved
Crushed red pepper flakes (optional)
Preparation
Step 1 Working in batches if necessary, in an air-fryer basket, arrange bread in a single layer. Cook at 350°, flipping halfway through, until light golden, 3 to 4 minutes. Transfer toast to plates.
Step 2 Using a spoon, scoop avocado flesh into a medium bowl. Add lemon juice, chopped basil, and a pinch of salt. Mash with a fork until combined yet still chunky; season with salt, if desired.
Step 3 Lightly coat 2 (4-oz.) ramekins with cooking spray. Fill each with 2 teaspoons water. Crack 1 egg into each.
Step 4 Place ramekins in air-fryer basket. Cook at 350° until egg whites are set and yolks are still runny, 6 to 8 minutes.
Step 5 Spread avocado mixture over toasts. Carefully remove ramekins from air-fryer basket one at a time (they will be hot). Run a spatula around edges of eggs, then slide onto avocado mixture, flipping eggs upside down (so bottom of egg in ramekin is face up on plate).
Step 6 Top toast with tomatoes; season with a pinch of salt. Garnish with torn basil and red pepper flakes, if using.
