Make a classic English fry-up using an air-fryer with all the favourites: sausages, bacon, mushrooms, beans and an egg muffin
Prep:15 mins
Serves 1
1 English muffin½ tsp butter, softened200g mushrooms, roughly chopped½ tsp olive oil1 tomato, halved across the equator2 sausages2 hash browns1 egg2 bacon rashers½ 400g can or 200g can baked beans (optional)
STEP 1Heat the air-fryer to 180C. Slice the English muffin in half and cut a circle out of one half, leaving a 2cm-thick ring. Toast for 5-6 mins in the air-fryer, remove, then butter the whole half and press the other half onto it. Set aside.STEP 2Put the mushrooms in a bowl and drizzle over the oil. Season with salt and pepper and stir to coat. Tip the mushrooms into the air-fryer and cook for 4 mins until beginning to soften. Season the cut halves of the tomato, then put in the air-fryer with the mushrooms and add the sausages, too. Cook for 2 mins before adding the hash browns and cook for another 4 mins.STEP 3Meanwhile, crack the egg into a small cup or ramekin. Put the muffin on a plate, then pour the egg into the hole on top of the muffin. Set aside.STEP 4At this point your air-fryer is likely to be quite full, so spoon the mushrooms on top of the tomatoes to make some room. Put the bacon on top of the sausages, then carefully nestle in the egg muffin. Cook for 8-10 mins. If your air-fryer is large enough, pour the beans into a ramekin and nestle in to cook as well. Alternatively, microwave the beans for 2 mins to heat through.
