These quick and easy open-faced sandwiches have all the flavours of breakfast, but can be enjoyed anytime of the day! Don't have an air fryer? Not to worry - this recipe can easily be made in a conventional oven.
Using your fingertips, press a bread slice down in the centre to make a shallow well, leaving a ½-inch edge along crust. Repeat with remaining bread slices.
Spread butter and Dijon evenly over wells and top edges of bread slices.
Fill slices evenly with prosciutto, Gruyère, tomato and parsley. Place bread slices into basket of an air fryer. Pour egg into each well until just filled.
Air fry at 350°F (180°C) for 8 to 10 minutes or until egg is set. (Alternatively, place on a parchment paper-lined baking sheet and bake in an oven at 375°F (190°C) for 5 minutes or until egg is set).
Garnish with pepper to taste and parsley.
Tip: Sourdough sometimes has holes through the slices which will cause the fillings to fall through. Patch up any holes by pressing pieces of an extra slice of bread to cover any holes.
Tip: If your air fryer doesn’t have temperature settings, check after cooking for 5 minutes and keep a close eye on the doneness to prevent over-cooking.