One lad, three ingredients, zero plan. The Bald Foodie Guy cracks an egg straight onto a bun, slaps bacon on top, and throws the whole lot in the air fryer at 180°C, winging it entirely to see if lazy cooking can somehow work out delicious.
Source video by Bald Foodie Guy on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.
This is a one-go air fryer breakfast where everything cooks in a single basket. A soft bun sits on greaseproof paper with an egg cracked into a pressed-down recess, and bacon goes on a rack above so the fat drips down onto the bun. It is informal and improvised, ideal when you want bacon and egg without dirtying a pan. Expect crispy bacon, a soft warm bun and an egg that can be runny or set depending on how long you push the final blast.
Ingredients
Main
1 bunsoft bun, pressed flat to form a recess
1 eggegg, cracked into the bun recess
bacon rashers
To finish
butter, knob, for the bun(add late)
tomato ketchup (add late)
brown sauce (add late)
Method
Line the air fryer base with a sheet of greaseproof paper to help lift the bun out cleanly.
~1 min
Press the bun down in the middle to make a shallow recess, then sit it on the greaseproof paper in the air fryer.
~1 min
Crack the egg into the recess. Try to keep it contained, the bun will hold most of it.
~1 min
Place the air fryer rack above the bun and lay the bacon on top so the fat drips down onto the bun as it cooks.
~1 min
Set to air crisp at 180°C and cook for 7 minutes.
~7 min
Check the egg. If the white is still loose at the edges, turn the heat up to 210°C and blast for a further 3 minutes. Add up to 1 more minute only if you want a fully set yolk.
~4 min
Carefully lift the bun out using the greaseproof paper. Spread a knob of butter on the warm bun, add the bacon and sauces, then close and serve.
~2 min
Frequently asked
Do I need to preheat my air fryer for this?
No, this recipe goes straight in from cold. If your air fryer has a preheat function and you prefer to use it, knock a minute off the initial 7 minute cook.
How do I keep the egg yolk runny?
Pull the bun out at the end of the 7 minutes at 180°C and check it. If the white is set, stop there. Only blast at 210°C if the white is still very loose, and watch it closely, even 30 to 60 extra seconds can take the yolk from runny to firm.
Why use greaseproof paper underneath?
The egg can leak out of the bun recess, and the bun itself goes soft as the bacon fat drips down. A sheet of greaseproof paper stops it sticking to the basket and lets you lift the whole thing out in one piece.
Can I do more than one bun at once?
Yes, as long as each bun has space around it and the rack above still fits. Do not stack the buns. You may need an extra minute or two on the initial cook if the basket is full.
Why is my bun a bit dry?
If not much bacon fat dripped through, the top of the bun stays dry. Spread butter on while it is still warm, or be generous with the sauce. A runny yolk also helps, the transcript calls this the slippage juice.
Extraction notes (transparency): Quantities for bacon (number of rashers) and bun type are not stated in the transcript. Egg is one (singular 'an egg'). Sauce choice is personal preference (brown and red ketchup used). Cook was 7 min at 180°C then a 3-4 min blast at 210°C; presenter says total was 11 minutes. He notes the egg overcooked slightly when blasted for a full minute extra, so timing is approximate. | Second-pass critique flagged 1 fabricated and 1 quantified issues. See critique.issues for detail.
