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Panko Poached Eggs

These Panko Poached Eggs combine the silken joy of poached eggs with a crunchy panko coating, creating a street-food-inspired snack that’s perfect for brunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Brunch, Snack
Cuisine: Global, Street Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Panko Poached Eggs
  • 4 large Fresh Eggs
  • 1 tablespoon White Vinegar To help egg whites coagulate
  • 1/2 cup Plain Flour
  • 1 large Egg for Egg Wash
  • 1 cup Panko Crumbs Use fresh for the loudest crunch
  • 1/2 cup Neutral Oil For frying
For Serving
  • 2 slices Toast Your choice of bread
  • 1 medium Avocado Mashed with a squeeze of lime
  • 1/4 cup Feta Cheese Crumble for topping
  • 1 teaspoon Chili Flakes For added spice
  • 1 pinch Sea Salt Flakes To taste

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
  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.
Cooking
  1. In a frying pan, heat enough neutral oil over medium-high heat.
  2. Fry the crumbed eggs for 60 to 90 seconds or until golden brown.
Serving
  1. Serve the Panko Poached Eggs over toast, topped with avocado, feta, chili flakes, and sea salt.

Notes

These are best eaten immediately for maximum crunch. If you must stash leftovers, refrigerate un-topped eggs in an airtight container for up to 24 hours and reheat briefly in a 350°F oven.