Instructions

1. 1

   Cut a lid off each day-old roll and take out the crumb so that a rim of about one centimetre is left all round. Keep the crumb you remove, as it will be used.

2. 2

   Finely dice the cooked ham and divide it between the four rolls, then slide an egg into each hollow and season with the salt and a little pepper.

3. 3

   Preheat the air fryer to 170 °C.

4. 4

   Set the rolls and the lids in a single layer in the basket, spaced apart, stack nothing and cook larger quantities in two batches. Cook at 170 °C; do not turn them, as the still runny egg would run out of the boats.

5. 5

   Scatter the grated hard cheese over the boats and finish cooking at 170 °C until the egg white is firm and the cheese is golden.

6. 6

   Sprinkle the boats with the chives, lay the toasted lids alongside and serve them hot.