Step 1: Preheat and line the basket: Set the air fryer to 180°C (350°F) and preheat 2 minutes. Lay a sheet of parchment in the basket and brush it with a thin layer of olive oil to prevent sticking. This makes cleanup almost zero and catches the bacon grease so the basket stays clean.

Step 2: Cook the bacon: Lay the bacon flat on the parchment, no overlapping. Air fry at 180°C for 5 minutes; the bacon renders its own fat and crisps up slowly. Pull the basket out to peek once — add a minute if you like it crispier, but watch it so it does not burn.

Step 3: Add the eggs and toast: Flip the bacon, crack the eggs into the open space, and stand the toast upright in the gaps. Air fry at 180°C for 5–6 more minutes, until the whites are set and the toast is golden. Standing the toast up exposes more surface to the hot air, so the edges get extra crisp.

Step 4: Check doneness: Pull the basket out and look: the egg whites should be fully set and the bacon edges crisp. Like a runny yolk? Pull a minute early. Want them fully set? Add a minute. Every machine runs a little different, so the first couple of tries will teach you the timing.

Step 5: Plate and serve: Slide the bacon and eggs onto a plate with a spatula, stand the toast alongside, and finish with black pepper and a little salt. That is a stove-free weekday breakfast done — pair it with coffee or milk for a complete meal.