Crispy Panko Poached Eggs
Golden and crunchy outside with soft, runny yolks inside, these poached eggs coated in panko crumbs elevate brunch. Serve over avocado toast with feta and chili flakes for a flavorful dish.
Equipment
- 1 medium pot for poaching eggs
- 3 bowls for flour, egg wash, and panko coating
- 1 small pan for frying eggs
- 1 slotted spoon to remove eggs from water
- 1 toaster to toast bread
Ingredients
- 4 large fresh eggs
- 1 tablespoon white vinegar
- ½ cup plain flour
- 1 large egg beaten (for egg wash)
- 1 cup panko crumbs
- ½ cup neutral oil vegetable or canola
- 2 slices toast your favorite bread
- 1 medium avocado
- ¼ cup feta cheese crumbled
- 1 teaspoon chili flakes adjust to taste
- Pinch sea salt flakes
Instructions
- Bring a medium pot of water to a gentle simmer and add white vinegar.
- Crack each egg into a small bowl, create a gentle whirlpool in the water, and slide in eggs one at a time.
- Poach eggs for 2½ to 3 minutes until whites are set but yolks remain soft.
- Remove eggs with a slotted spoon, drain on paper towels, and chill in the fridge for 10 to 15 minutes.
- Prepare three bowls with flour, beaten egg, and panko crumbs for coating.
- Roll each chilled poached egg gently in flour, dip into beaten egg, then coat thoroughly with panko crumbs.
- Heat neutral oil in a small pan to 350°F (175°C).
- Carefully fry each coated egg for 30 to 60 seconds until golden and crispy, then drain on paper towels.
- Lightly sprinkle fried eggs with sea salt flakes.
- Toast bread slices and mash avocado with a pinch of salt.
- Spread mashed avocado over toast, place crispy panko poached eggs on top, then sprinkle with crumbled feta cheese and chili flakes.
Notes
- Use very fresh eggs for better poaching results.
- Maintain steady oil temperature for even crisping.
- Fry until golden brown to avoid overcooking yolks.
- Add microgreens or drizzle hot honey for variations.