1. Prep the tomatoes.
Slice the tomato into relatively thin slices and place them on a paper towel. Sprinkle very lightly with salt and let them sit for about 5 minutes. Blot the tomatoes well with another paper towel to remove excess moisture. This will help keep your sourdough nice and crispy.

2. Toast the sourdough.
Toast the sourdough in your toaster until golden brown and crisp. I’d toast it a little more than you normally would since you'll be adding tomatoes and putting it into the air fryer.

3. Add the Parmesan and tomatoes.
Sprinkle about 1 tablespoon Parmesan cheese evenly over the toasted sourdough. Arrange the tomato slices over the Parmesan in a single layer. Try not to overlap them too much.

4. Air fry.
Place the tomato toast in the air fryer and cook at 375°F for 4–5 minutes, or until the tomatoes are warm and slightly roasted, the Parmesan has melted, and the edges of the sourdough are crisp.

5. Make the cottage cheese scrambled egg.
While the toast is in the air fryer, whisk together the egg and 2 tablespoons cottage cheese. Season with black pepper and a small pinch of salt.

Pour into a lightly sprayed nonstick skillet and cook over medium-low heat, gently stirring until the eggs are fluffy and just set. Don't overcook them.

6. Assemble your breakfast pizza toast.
Remove the crispy tomato toast from the air fryer and spoon the cottage cheese scrambled egg over the tomatoes.

7. Add the finishing touches.
Sprinkle with a little additional Parmesan and freshly ground black pepper. Add fresh basil or a pinch of Italian seasoning if you'd like.

Serve immediately while the sourdough is still warm and crispy.