Easy Crunchy Panko Eggs

This delicious and simple recipe takes your standard fried eggs to the next level with a golden, crispy coating that adds texture and flavor.

Prep time: 10 minutes Cook time: 5 minutes Serves: 1-2

Ingredients:

• 2 large eggs

• 1/4 cup panko breadcrumbs

• 1 tbsp olive oil or butter

• Pinch of red chili flakes (to taste)

• 1 tsp chopped fresh herbs (such as thyme, parsley, or chives)

• 1 ripe avocado, sliced

• 2 slices of thick-cut sourdough toast

• Flaky sea salt (such as Maldon) and freshly ground black pepper

Instructions:

1. Prepare the Panko: In a small, dry skillet over medium heat, toast the panko breadcrumbs, stirring frequently, until they are evenly golden brown (about 3-4 minutes). Watch carefully to prevent burning. Remove from the heat and set aside.

2. Toast the Bread: While the panko is toasting, toast your sourdough slices until they are as crisp and golden as you like. Slice the avocado and fan it out onto the toast slices.

3. Cook the Eggs: Heat the olive oil or butter in a non-stick skillet over medium heat. Once hot, crack the eggs into the skillet, keeping the yolks intact. Cook until the whites are set and the edges are slightly crisp, but the yolks are still runny (about 2-3 minutes).

4. Assemble and Top: Gently slide the fried eggs onto the prepared avocado toast. Immediately top with the toasted panko breadcrumbs, chili flakes, fresh herbs, and a generous sprinkle of flaky sea salt and cracked black pepper.

5. Serve: Serve immediately, using the runny yolk as a rich sauce for the crispy bread and avocado.