Dinner

Panko Crumbed Poached Eggs with Avocado and Feta Recipe

ByRita Bennet February 3, 2026February 3, 2026

Introduction

This Panko Crumbed Poached Eggs recipe adds a delightful crunch to the classic creamy poached egg. Perfect for elevating your breakfast or brunch, these crispy eggs pair wonderfully with avocado toast and feta for a flavorful meal.

The image shows a close-up of a dish with three clear layers on a white plate. The base is a piece of golden brown toasted bread with a rough texture. On top of this is a layer of smooth, light green avocado slices topped with soft white cheese with a crumbly texture. The top layer is a round, deep-fried egg coated with a golden, crunchy breading that has been cut open to reveal the bright orange, runny yolk spilling out inside. A silver fork and knife are near the dish, with the knife partially cutting through the fried egg, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs (for poaching)
1 egg (for egg wash)

2 tbsp plain flour
⅓ cup panko crumbs

1 tbsp white vinegar
750 ml neutral oil for frying (sunflower, peanut, canola, vegetable, etc.)

Toasted bread
Avocado
Feta

Chilli flakes
Sea salt flakes

Instructions

Step 1: Prepare a bowl of ice water by adding a handful of ice to a bowl of cold water.

Step 2: Bring a small pot of water to a low simmer and add the white vinegar.
Step 3: Crack each egg individually into a small bowl, then gently slide each egg into the simmering water. Poach for 1 minute and 30 seconds, just until the whites hold the egg together.
Step 4: Transfer the eggs to the ice water to stop cooking. Once cooled, gently pat dry and remove any excess loose egg whites.

Step 5: Carefully coat each egg in plain flour, then dip in the beaten egg wash, and finally roll in the panko crumbs. Handle gently to avoid breaking the yolk.
Step 6: Heat the neutral oil to a high temperature—test by dropping a few panko crumbs in; they should sizzle vigorously.
Step 7: Fry the crumbed eggs for 60 to 90 seconds until golden and crispy. Remove and drain on paper towels.

Step 8: Serve the crumbed poached eggs on toasted bread with avocado, crumbled feta, chilli flakes, and sea salt flakes. Enjoy!

Tips & Variations

Use fresh eggs for the best poaching results and to keep the yolks intact during frying.
For a spicy twist, mix chilli flakes into the panko crumbs before coating the eggs.

Try serving with goat cheese instead of feta for a milder flavor.
If you prefer, bake the crumbed eggs in a preheated oven at 180°C (350°F) for 10 minutes as a healthier alternative to frying.

Storage

These crumbed poached eggs are best enjoyed immediately while crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven to maintain crispiness; avoid microwaving as it can make the coating soggy.