Description
Enjoy fluffy poached eggs nestled in a deliciously crispy panko crust for a quick and easy brunch that your family will love!
Ingredients
Scale
- 4 large Fresh Eggs
- 1 tablespoon White Vinegar
- 1/2 cup Plain Flour
- 1 large Egg for Egg Wash
- 1 cup Panko Crumbs
- 1/2 cup Neutral Oil
- 2 slices Toast
- 1 medium Avocado
- 1/4 cup Feta Cheese, crumbled
- 1 teaspoon Chili Flakes
- 1 pinch Sea Salt Flakes
Instructions
- Prepare the Eggs: Bring a small saucepan of water to a gentle simmer. Add the white vinegar and stir gently. Crack each egg into a small bowl.
- Poach the Eggs: Lower each egg into the simmering water and poach for 3-4 minutes for a runny yolk. Use a slotted spoon to lift the eggs out and place on a paper towel.
- Prepare the Panko Coating: Set up a dredging station with plain flour in one bowl, whisked egg in another, and panko crumbs in a third.
- Coat the Poached Eggs: Roll each poached egg in flour, dip in egg wash, and coat with panko crumbs.
- Fry the Eggs: Heat neutral oil in a skillet over medium heat. Once hot, fry the panko-coated eggs until golden brown, about 2-3 minutes on each side.
- Toast the Bread: While frying, toast your slices of bread until golden.
- Assemble and Serve: Place crispy eggs on toast, top with sliced avocado and crumbled feta cheese, and sprinkle with chili flakes and sea salt.
Notes
Feel free to substitute feta with any cheese and avocado with leftover veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching and Frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg