Heat the air-fryer to 180C. Slice the English muffin in half and cut a circle out of one half, leaving a 2cm-thick ring. Toast for 5-6 mins in the air-fryer, remove, then butter the whole half and press the other half onto it. Set aside.

Put the mushrooms in a bowl and drizzle over the oil. Season with salt and pepper and stir to coat. Tip the mushrooms into the air-fryer and cook for 4 mins until beginning to soften. Season the cut halves of the tomato, then put in the air-fryer with the mushrooms and add the sausages, too. Cook for 2 mins before adding the hash browns and cook for another 4 mins.

Meanwhile, crack the egg into a small cup or ramekin. Put the muffin on a plate, then pour the egg into the hole on top of the muffin. Set aside.

At this point your air-fryer is likely to be quite full, so spoon the mushrooms on top of the tomatoes to make some room. Put the bacon on top of the sausages, then carefully nestle in the egg muffin. Cook for 8-10 mins. If your air-fryer is large enough, pour the beans into a ramekin and nestle in to cook as well. Alternatively, microwave the beans for 2 mins to heat through.