Two egg-soaked slices of bread sandwich ham, cheddar, and tomato in the air fryer, with a twist: the top slice has two round windows so a whole yolk can bake into each one. Soaking the bread in seasoned beaten egg does double duty, binding the layers and turning the outside into a crisp French-toast crust at 180°C (350°F). Add the yolks only after the first 5–6 minutes; the base needs to firm up first or they slide off. The yolks are done when a pale film forms over the top but they still jiggle slightly, about 4–5 minutes more. A squeeze bottle lifts each yolk cleanly into its window.
Instructions
- 1
Place a slice of bread on a plate. Whisk 2 eggs with oregano, salt, and black pepper, then pour over the bread. Flip so both sides soak it up.
- 2
Line the air fryer basket with parchment and lay the soaked bread in it.
- 3
Top with ham, cheddar, and a few slices of tomato.
- 4
Take another slice of bread and punch out two circles with a round cutter. Dip it in the egg mixture and set it on top. Sprinkle the whole thing with parmesan.
- 5
Air fry at 180°C (350°F) for 5–6 minutes.
06:00 - 6
Drop an egg yolk into each window. Return to the air fryer for 4–5 minutes to set the yolks just right.
05:00
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Frequently Asked Questions
How do I separate clean yolks for the windows?
Crack each egg onto a flat plate and lift the yolk with an empty squeeze bottle — gently vacuum it up and release it into the hole.
What bread works best?
A sturdy sandwich loaf or brioche holds up to the egg soak without falling apart. Slightly stale slices soak up the egg even better.
Can I make this without an air fryer?
Yes — bake at 180°C (350°F) in a regular oven for about 10–12 minutes, adding the yolks for the last 4–5 minutes so they stay soft.