Ingredients
Method
- 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.
- 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.
- Cool the eggs - Using a slotted spoon, lift the poached eggs from the water and place them straight into the ice bath to cool.
- Coat the eggs - Once cooled, gently roll each egg in plain flour, dip into the egg wash, and then coat generously in panko breadcrumbs.
- 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.
- 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.
