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Panko Crusted Poached Eggs on Avocado Toast

Golden crispy panko-coated poached eggs served over creamy avocado toast for the ultimate gourmet brunch recipe.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Modern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Panko Crusted Eggs
  • 4 large eggs
  • 1 tbsp white vinegar
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1.5 cups panko breadcrumbs
  • vegetable oil for frying
  • salt and black pepper to taste
Avocado Toast
  • 4 slices sourdough bread
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
Optional Toppings
  • microgreens
  • chili flakes
  • everything bagel seasoning

Equipment

  • Saucepan
  • Mixing bowls
  • Skillet
  • Slotted spoon

Method
 

  1. Bring water to a gentle simmer and add white vinegar.
  2. Poach eggs for about 3 minutes until whites are set and yolks remain soft.
  3. Transfer poached eggs to paper towels and chill for 10 minutes.
  4. Prepare breading stations with flour, beaten eggs, and panko breadcrumbs.
  5. Coat chilled poached eggs in flour, egg wash, and panko breadcrumbs.
  6. Heat vegetable oil to 350°F in a skillet.
  7. Fry breaded eggs for 30-45 seconds until golden and crispy.
  8. Toast sourdough bread slices until crisp.
  9. Mash avocados with lemon juice, salt, black pepper, and red pepper flakes.
  10. Spread avocado mixture over toast slices.
  11. Top toast with crispy panko-crusted eggs and garnish before serving.

Notes

Serve immediately for the best crispy texture and runny yolk center. Add smoked salmon or bacon for extra richness.