Air Fryer
Easy Breakfast Sandwich
A good breakfast sandwich doesn't need complicated ingredients. I made mine with bacon, fried eggs, melted cheddar, tomatoes, red onions, fresh lettuce and hamburger sauce, all tucked into butter toasted buns. I cooked the bacon in my air fryer with sliced onions underneath the crisper plate, then fried the eggs in a pan. The result was a lovely combination of flavours and textures, with the lettuce adding a little freshness. I made two sandwiches, and they turned out so tasty. One of those breakfasts where you take a bite and just enjoy the moment.
- Prep
- 20 mins
- Method
- Air fryer and frying pan
- Air fryer used
- COSORI Turbo Blaze
- Yield
- 2 sandwiches
5.0 from 1 rating
Ingredients
- 2 burger buns
- 2 eggs
- 6 rashers bacon
- 2 slices cheddar cheese
- 1 red onion, sliced
- Tomato slices
- Fresh lettuce leaves
- About 4 teaspoons hamburger sauce, divided
- Olive oil, for frying the eggs
- Butter, for toasting the buns
Method
- 01
Wash the lettuce, slice the tomato and thinly slice the red onion.
- 02
Spread the sliced onions over the bottom of the air fryer basket, fit the crisper plate above them and lay the bacon rashers on the crisper plate. Cook at 180°C for 10 minutes; the onions soften underneath while the bacon crisps on top.
- 03
While the bacon cooks, add a little olive oil to a frying pan and fry the eggs until the whites are set and the yolks are firm.
- 04
Place a slice of cheddar over each egg so it melts.
- 05
Butter the burger buns and toast them in the air fryer at 230°C for 2 minutes.
- 06
Assemble the sandwiches: layer the bacon on the bottom bun, add the cheesy fried egg, then tomato slices and the cooked red onions.
- 07
Top with fresh lettuce leaves.
- 08
Spread about 2 teaspoons of hamburger sauce on the inside of each top bun and close the sandwiches.
- 09
Serve warm.
A little from me
Lackie's Notes
The sliced onions cook underneath the crisper plate while the bacon cooks above them, so everything is ready at the same time.
I fried the eggs in a pan with a little olive oil until the yolks were firm rather than runny, and melted a slice of cheddar over each one.
Butter the buns before toasting them for a golden finish.
The hamburger sauce is ready-made; about 2 teaspoons per sandwich was just right for me.
The fresh lettuce adds a little green freshness that balances the rich fillings.
No additional seasonings were needed for this sandwich.
