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Panko Poached Eggs

Crispy Panko Poached Eggs for a Brunch to Remember

Enjoy crispy Panko Poached Eggs with rich yolks atop creamy avocado toast, perfect for an unforgettable brunch experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 minute
Total Time 36 minutes
Servings: 4 servings
Course: Brunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Poached Eggs
  • 4 large Eggs for Poaching Use the freshest eggs possible.
  • 1 Egg for Egg Wash Whisked for breading.
  • 1 tbsp White Vinegar Helps coagulate egg whites.
For the Coating
  • 1/2 cup Plain Flour Lightly dusted for breading.
  • 1 cup Panko Crumbs Provides a crispy texture.
For Frying
  • 1 cup Neutral Oil (sunflower, peanut, canola, vegetable) High smoke point oil.
Serving Accompaniments
  • 4 slices Toasted Bread Sourdough or whole grain.
  • 1 medium Avocado Smashed for spreading.
  • 1/4 cup Feta Crumbled, for garnish.
  • 1 tsp Chili Flakes For adding heat.
  • to taste Sea Salt To enhance flavors.

Equipment

  • Large saucepan
  • Medium Bowl
  • Slotted spoon
  • Large Skillet

Method
 

Cooking Steps
  1. Prepare the ice bath by filling a medium bowl with ice water and set it aside.
  2. In a large saucepan, bring about 3–4 inches of water to a gentle simmer, then add a splash of white vinegar.
  3. Crack each egg into a small dish, then gently slide the egg into the simmering water and poach for about 1 minute and 30 seconds.
  4. Transfer the poached eggs to the ice bath using a slotted spoon and let cool for about 1 minute.
  5. Prepare the breading station with flour, egg wash, and panko crumbs. Dust each cooled egg in flour, dip in egg wash, and roll in panko crumbs.
  6. Heat neutral oil in a large skillet over medium-high heat until it reaches 375°F (190°C).
  7. Fry the coated eggs for 60–90 seconds on each side until golden brown, using tongs to turn them.
  8. Toast slices of bread, spread the smashed avocado, and place the crispy eggs on top. Garnish with feta, chili flakes, and sea salt.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh eggs and serve immediately for optimal crispiness. Customizing the panko with herbs adds extra flavor.

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