Airfryer tacos for breakfast

Ingredients:

• 4 large eggs
• Four corn tortillas, 15 cm in diameter.
• 1 cup shredded Mexican cheese mix
• 2 tablespoons mayonnaise
• 1 tbsp hot sauce
• 1 tomato, seeded and diced
• 1 avocado, diced
• Special equipment: 2 silicone ice cube trays in the shape of sticks with four 60 ml cells, 6-liter air fryer

Preparation:

1. Spray one silicone ice cube tray with cooking spray. Transfer the tray to the basket of a 6-quart air fryer, moving it aside to make room for the second tray.
2. Beat the eggs in a liquid measuring cup until no white streaks remain. Sprinkle with 0.5 teaspoon of salt. Carefully pour the eggs into the pan, distributing them evenly.
3. Stack the corn tortillas, wrap them in a damp paper towel, and microwave on high until warm and pliable, about 1 minute. Carefully fold one tortilla in half and press the fold into one well of the second ice cube tray, working carefully to avoid tearing the tortilla. Repeat with the remaining tortillas. You should now have taco pockets.
4. Spread the cheese evenly over the tortillas and place the pan in the air fryer basket next to the eggs.
5. Set the air fryer temperature to 150°C and cook for 12 minutes. The cheese should melt. Transfer the tortilla pan to a work surface.
6. Carefully lift each egg stick to check if it has set. If there is no runny egg at the bottom, transfer the pan to a work surface. If there is still runny egg at the bottom, cook for another minute.
7. Meanwhile, combine the mayonnaise and hot sauce in a small bowl. Let the tacos and eggs cool to the touch, about 1 minute. Remove from the ramekins. Place the eggs in the taco cups and top with tomatoes, avocado, and hot mayonnaise.