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Air Fryer Potato Toast

A delectable breakfast option of crispy air-fried potato toast topped with sautéed vegetables and a gooey egg.
Prep Time5 minutes
Cook Time19 minutes
Servings: 2
Calories: 260kcal

Equipment

  • oven or air fryer

Ingredients

  • 1 medium Russet Potato 5.3 oz, washed and sliced lengthwise—you should be able to get 4-6 slices
  • 1/2 medium Yellow Onion sliced (1/2 C or 26 g)
  • 2 C Spinach chopped (60 g)
  • 1 C White Mushrooms quartered (70 g)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Olive Oil
  • 4 Large Eggs over easy
  • +
  • Optional Garnishes

Instructions

  • Cut the potato lengthwise into 1/8-inch slices. Preheat oven or air fryer to 400 degrees F.
  • Toss the slices in the olive oil, seasoning them on both sides with half of the salt and pepper. Lay the slices on a lined baking tray. If using an air fryer, lightly spray the potato slices with cooking oil, season, and lay flat in the basket. Bake at 400 degrees F for 20-25 minutes, flipping the slices halfway through.
  • While the potato toast is cooking, prepare your toppings. Add olive oil, onions, and mushrooms to a non-stick skillet. Sauté over medium heat until cooked through and tender, about 5-7 minutes. Add the chopped spinach and cook until slightly wilted. Season with the remaining salt and pepper. Remove from heat.
  • In the same non-stick skillet, cook your eggs until they reach the level of doneness you desire. Pictured are over easy.
  • Top the crispy potato toast with ¼ C of the vegetable mixture per slice and place each egg over top. Option to garnish with red pepper flakes and parmesan. Serve and enjoy!