I lined a ramekin with potato slices and cracked an egg inside… now I can’t stop making these!
Crispy potato edges, a perfectly cooked egg, and just a handful of simple ingredients. This might be my new favorite air fryer breakfast 
Ingredients
2 medium potatoes, thinly sliced
2 eggs
¼ cup shredded mozzarella or cheddar cheese (optional)
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & black pepper to taste
Chopped parsley for garnish
Method
Thinly slice the potatoes.
Toss potato slices with oil, garlic powder, paprika, salt, and pepper.
Arrange overlapping potato slices inside ramekins to create cup shapes.
Air fry the empty potato cups at 180°C (350°F) for 8 minutes until they begin to soften.
Carefully crack an egg into each potato cup.
Sprinkle cheese around the egg if using.
Air fry again at 180°C (350°F) for 7–10 minutes, depending on how set you like the yolk.
Remove carefully, garnish with parsley, and serve.
Time
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Yield
2 Potato Egg Cups