Place parchment paper in the bowl of an air fryer.
Spread two spoonfuls of pesto in a round shape on the parchment paper.
Place each half of the bagel on top of the pesto, cut side down.
Carefully crack an egg into the centre of each hole in the bagel.
Top each bagel half with one slice of Armstrong Marble Cheddar Cheese.
Cook in an air fryer on high for 7 to 10 minutes, or until the cheese is crispy and the egg white is cooked (do not overcook if you prefer a runny yolk).
Season with salt and pepper, serve on a plate with a side of arugula.
Admire the runny yolk and grilled-to-perfection cheese; enjoy!
