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Panko Poached Eggs

A crunchy and adventurous twist on poached eggs, perfect for elevating any meal from breakfast to brunch or even a late-night snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Fusion, International
Calories: 350
Ingredients Method Notes

Ingredients
  

For the eggs
  • 4 large Fresh Eggs Use the freshest eggs for better poaching results.
  • 1 tablespoon White Vinegar Helps egg whites coagulate.
  • 1/2 cup Plain Flour
  • 1 large Egg for Egg Wash Beaten.
  • 1 cup Panko Crumbs For crispy coating.
  • 1/2 cup Neutral Oil For frying.
For serving
  • 2 slices Toast
  • 1 medium Avocado Smashed.
  • 1/4 cup Feta Cheese Crumble over eggs.
  • 1 teaspoon Chili Flakes For a kick.
  • 1 pinch Sea Salt Flakes

Method
 

Preparation
  1. Prepare an ice water bath by filling a bowl with ice and cold water; set aside.
  2. Bring water to a gentle simmer in a pot, adding white vinegar to help egg whites coagulate.
  3. Crack each egg into a separate bowl, ensuring yolks remain intact.
  4. Gently slide eggs into the simmering water, poaching for about 1 minute and 30 seconds.
  5. Using a slotted spoon, transfer the poached eggs to the ice water bath for about 2 minutes.
Coating and Frying
  1. Set up your coating station with flour, egg wash, and panko crumbs.
  2. Dredge each poached egg in flour, dip in egg wash, then roll in panko crumbs until evenly coated.
  3. In a frying pan, heat enough neutral oil over medium-high heat.
  4. Fry the crumbed eggs for 60 to 90 seconds or until golden brown.
  5. Remove to a paper towel or wire rack to drain briefly.
Serving
  1. Lay toast on a warm plate, spread the avocado, and place the golden eggs on top.
  2. Scatter feta, dust chili flakes, and finish with olive oil if desired.

Notes

For best results, poach in advance and fry right before serving. Store in an airtight container in the fridge for up to 24 hours.