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AirFryday: Egg pots make a quick air fryer breakfast fix

AirFryday: Egg pots make a quick air fryer breakfast fix
Here’s a photo to show you how I secured the foil first under two of the ramekins. I then folded it to the opposite end, and tucked it underneath the other two ramekins. The foil is removed for the final minutes of cooking. (Photo: Tony Jackman)
Tony Jackman
By Tony Jackman
18 Oct 2024
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Use a quartet of greased ramekins to run up an easy breakfast for four, cooked under foil in your air fryer.

These egg pots have a touch of Mex about them, but perhaps something of the Med too. There’s red bell pepper in them as well as red chilli, coriander (cilantro) and cumin, the last being a popular spice in Mexico. I included some good quality feta and a little double cream yoghurt.

Potential for substitutions abound: swop cream for the yoghurt, manchego cheese for the feta (making it more Mexican), or leave the feta in and swop the coriander for fresh oregano (making it more sort-of Greek), or add sliced black olives (we may be veering towards Spain here). In short, it’s a moveable feast.

I had leftover potatoes from a potato salad I had made with a dressing, rather than mayonnaise. These were perfect for cutting a bit smaller and using at the base of the four ramekins. You could plan potatoes for the previous evening’s supper, and accidentally on purpose cook too many so that you have some left over for this dish the next morning. Or, boil or steam one fairly large peeled potato, cool, and dice once cooled.

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It’s important that the foil is secured under the ramekins so that it does not get blown on to the element and start a fire and cause you untold stress for who knows how long. Just use the foil and make sure it’s secure please.

Tony’s breakfast egg pots cooked in an air fryer


(Serves 2 or 4)

Ingredients


1 cup cooked potatoes, cubed

1 Tbsp extra virgin olive oil

4 jumbo eggs

2 Tbsp double cream yoghurt

½ cup crumbled Dalewood Jersey feta

½ tsp ground cumin

3 Tbsp finely chopped coriander leaves

1 red pepper, chopped finely

1 red chilli, finely chopped

Salt and black pepper

Method


Preheat the air fryer to 200°C.

Grease four ramekins with a drop of olive oil in each, and run it around the bottom and sides with your finger.

Cut the potatoes into small pieces and share them between the ramekins.

In a bowl, whisk the eggs, yoghurt, crumbled feta and cumin. Stir in the crumbled feta, diced red pepper, coriander and chopped chilli. 

Pour the egg mixture over and cover with foil, making sure the foil is tucked underneath the ramekins so that it doesn’t get blown up to the air fryer.

Here’s a photo to show you how I secured the foil first under two of the ramekins. I then folded it to the opposite end, and tucked it underneath the other two ramekins. The foil is removed for the final minutes of cooking. (Photo: Tony Jackman)



Cook at 200°C for 12 minutes. Remove the foil (use a damp cloth or oven gloves to lift the ramekins and pull the foil out). Cook for another 3 or 4 minutes, uncovered. Insert a skewer and if it comes out clean, they’re done. Give them another minute or two if not. DM

Tony Jackman is Galliova Food Writer 2023, jointly with TGIFood columnist Anna Trapido. 

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