Elevate your Sunday morning with this Panko Poached Eggs recipe, inspired by a now closed down cafe I used to visit in Malvern called Servery and Spoon. Imagine poached eggs with a crispy twist – it's the ultimate weekend breakfast.
Many years ago when I lived in East Malvern, I visited a cafe called Servery and Spoon and tried their Panko Poached Eggs. Once I tried them I was hooked, and came back frequently just for these eggs!
They are definitely a little more fiddly to make than your regular poached eggs, but it is 10000% worth the extra effort.
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Ingredients for Panko Poached Eggs
You'll most likely already have most of these ingredients hanging around.
- Eggs for poaching: The star of the dish.
- Plain flour: To help the egg and panics stick to the poached egg.
- Panko crumbs: Adds a crunchy texture.
- White vinegar: Assists in achieving perfectly poached eggs by helping the egg whites set quickly.
- Neutral oil: Used for frying, ensuring a golden and crispy exterior without overpowering other flavours.
See recipe card for quantities.
Instructions
Poach the eggs then place them straight into ice cold water to stop them from overcooking
Crumb the eggs
Deep fry the crumbed egg
once golden brown, serve on avocado toast and enjoy!
Hint: For the perfect crispy coating, make sure the neutral oil is hot enough before adding the eggs. Test it by dropping in a few panko crumbs – they should sizzle and turn golden brown within seconds.
Substitutions
- Gluten-free flour: Substitute plain flour with a gluten-free alternative for those with gluten sensitivities.
- Almond flour: For a lower-carb option, almond flour can be used instead of plain flour.
- Cornflakes crumbs: Swap panko crumbs with crushed cornflakes for a different texture and flavor profile.
Variations
- Herb-infused Eggs: Mix finely chopped herbs like parsley, chives, or dill into the panko crumbs for a burst of freshness and flavor.
- Spicy Panko Poached Eggs: Add a pinch of cayenne pepper or chili powder to the panko crumbs for a spicy kick that pairs perfectly with creamy eggs.
- Cheesy Panko Poached Eggs: Mix grated Parmesan or cheddar cheese into the panko crumbs for a cheesy twist that will take your breakfast to new heights.
FAQ
Yes, you can poach the eggs ahead of time and store them in an ice water bath in the refrigerator for a few hours. You can also crumb them eggs and leave aside for a couple of hours until read to fry.
While panko crumbs provide a light and crispy texture, you can use regular breadcrumbs as a substitute if that's what you have on hand.
Absolutely! For a healthier option, you can bake the coated eggs in a preheated oven at 375°F (190°C) for 10-12 minutes or until golden brown and crispy.
Related
Looking for other recipes like this? Try these:
Panko Crumbed Poached Eggs Recipe
Ingredients
- 2 eggs for poaching
- 1 egg for egg wash
- 2 tablespoon plain flour
- ⅓ cup panko crumbs
- 1 tablespoon white vinegar
- 750 ml Neutral oil for frying sunflower, peanut, canola, vegetable etc
Serve with
- toasted bread
- avocado
- feta
- chilli flakes
- sea salt flakes
Instructions
- Prepare a bowl of ice water (just a handful of ice in a bowl of water)
- Bring a small pot of water to a low simmer and add the vinegar
- Crack each egg individually and into their own small bowl then gently place your eggs into the water and simmer for 1 minute and 30 seconds. You basically want the egg white to be just cooked enough to hold the whole egg together for crumbing. Once just cooked enough, transfer to the ice water to stop them from cooking.
- Once cooled, gently pat dry, remove any excess dangly bits and coat in the flour, then the egg wash and the panko crumbs (also be gentle and try not to break the yolk!)
- Bring some neutral oil to high temp (drop in a few crumbs and make sure it is hecticly sizzling the crumbs) then add your eggs and fry for 60 - 90 seconds, until golden.
- Serve on avo toast with goats cheese/feta, and whatever else you like with your eggs! Enjoy
Ash
Do you have an idea of what the actual calorie count per serving is?? The 3217 suggested by the site sounds pretttttty crazy lol