Some mornings the coffee comes first and breakfast trails behind. That's what the air fryer is for: one basket, three things inside, and by the time you get dressed breakfast is ready. Here are the basics for making air fryer breakfasts without any fuss: crispy toast, eggs that don't dry out, and bacon that doesn't spatter the kitchen.

Before we start, an honest cook's warning: every air fryer heats differently. The times you'll see here are approximate and depend on the model, how much you put in the basket and the thickness of each item. Start with the shortest time and add minutes if needed.

For two people, roughly:

• 2 slices of bread (day-old is best, it holds up better)
• 2 eggs
• 4-6 strips of bacon
• Oil spray or a brush with a little oil
• Perforated parchment paper or a small air fryer-safe mould (optional, but very handy for the eggs)

Equipment: the air fryer basket, tongs or a silicone spatula, and a plate to put things on as they come out.

Toast in an air fryer comes out crunchier than in a toaster if you do it right. The trick is not to crowd it and to flip it halfway through.

1. Preheat the air fryer for 2-3 minutes at 180 °C (350 °F). It depends on the model: if yours has no preheat, skip this step and add a minute to the total.
2. Place the slices in a single layer, not touching.
3. Cook at 180 °C (350 °F) for about 3-4 minutes. Halfway through, open it and flip them. If the bread is very thin or very soft, check it at minute 2: it browns sooner.
4. Take them out as soon as they're golden. They keep toasting outside the basket from the residual heat.

If you want tomato toast, spread the tomato on before putting the bread in, but with very little oil, or the bread goes soft instead of toasting.

Eggs work in an air fryer, but you need to use a mould. If you crack one straight into the basket, it runs out through the holes. Use a small silicone mould or perforated parchment paper with raised edges.

1. Lightly grease the mould.
2. Crack the egg inside, taking care not to break the yolk.
3. Cook at 160-170 °C (325-340 °F) for 6 to 9 minutes, depending on how you like the yolk: runnier, less time; firmer, more time. The size of the egg and how cold it is also matter.
4. If you're making several at once, leave space between the moulds: if they're packed in, they cook unevenly.

For express scrambled egg: beat it in the mould with a pinch of salt and cook it at 160 °C (325 °F) for about 4-5 minutes, stirring halfway.

Bacon is the most rewarding thing in the air fryer: it doesn't spatter, doesn't dirty your stovetop and comes out crispy. It does release fat, though, so put a tray or paper underneath if your air fryer allows it.

1. Place the strips in a single layer, without overlapping. If there are a lot, do it in two batches.
2. Cook at 180 °C (350 °F) for 6 to 9 minutes, depending on thickness and how smoky it is. Halfway through, flip the strips with the tongs.
3. Transfer the bacon to a plate lined with paper towel.

Order tip: if you're making all three, start with the bacon, continue with the eggs and finish with the toast. That way the bread doesn't go cold waiting and the basket is already hot.

• Don't fill the basket. The air fryer needs air circulating. If you stack things, the top browns and the bottom stays raw.
• Don't use ordinary parchment paper loose. The fan can lift it and it can touch the heating element. Use perforated paper made for air fryers, or nothing.
• Don't trust the first attempt. Write down the time that worked with your model: next time you'll be on safe ground.
• Reheating toast: if you have leftover toast, 1-2 minutes at 160 °C (325 °F) brings it back to life. Any longer and it turns to stone.
• Frozen breakfast foods: frozen croissants or breads can go in directly, without thawing, at 170-180 °C (340-350 °F) for a few minutes longer than if they were fresh. Keep an eye on them: the centre should be hot, not just the crust.
• Eggs and safety: if you're unsure about how done an egg is, it's better to cook it a bit longer. If you want specific figures for safe internal temperatures, check the official guidance from your country's food safety agency; we don't give figures here that we can't cite.

The times and temperatures in this article are approximate and depend on the air fryer model, the amount of food in the basket and the thickness of each item. Always adjust by starting with the shortest time and checking the result. No nutritional data or health recommendations are included because they weren't checked against a public source at the time this recipe was written.

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