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Flora Ashbury

Golden Panko Poached Eggs with Avocado Toast

Start the morning with something a little special. These Golden Panko Poached Eggs offer a delightful twist on a beloved breakfast classic — delicate poached eggs wrapped in a golden, crispy coating that adds irresistible texture to every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill 2 minutes
Servings: 2 people
Course: Breakfast
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Poached Eggs
  • 2 eggs for poaching
  • 1 tbsp white vinegar
For the Crispy Coating
  • 1 egg lightly beaten for the egg wash
  • 1/2 cup plain flour (gluten-free flour works well too)
  • 1 cup panko breadcrumbs (regular breadcrumbs can be used if needed)
For Frying
  • 1 cup neutral oil such as sunflower or olive oil
To Serve
  • 2 slices toasted bread
  • 1 ripe avocado sliced
  • 1/4 cup feta cheese crumbled
  • 1 tsp chilli flakes for a gentle warmth
  • Sea salt flakes to taste

Method
 

  1. Prepare an ice bath - Fill a bowl with cold water and ice. This will stop the cooking and help the poached eggs keep their shape.
  2. Poach the eggs - Bring a saucepan of water to a gentle simmer and add a splash of white vinegar. Carefully crack the eggs into the water and poach for about 1 minute 30 seconds, until the whites are set but the yolks remain soft.
  3. Cool the eggs - Using a slotted spoon, lift the poached eggs from the water and place them straight into the ice bath to cool.
  4. Coat the eggs - Once cooled, gently roll each egg in plain flour, dip into the egg wash, and then coat generously in panko breadcrumbs.
  5. Fry until golden - Heat the neutral oil in a deep pan until hot. Carefully fry the crumbed eggs for 60–90 seconds, until crisp, golden, and beautifully crunchy.
  6. Assemble and serve - Place the crispy eggs over toasted bread topped with sliced avocado, then finish with crumbled feta, chilli flakes, and a pinch of sea salt flakes.

Notes

For a lighter alternative, you can bake the crumbed eggs at 375°F (190°C) for 10–12 minutes instead of frying. They’ll still develop a lovely golden crust while keeping the dish a little lighter.