Crispy Panko Crusted Eggs on Avocado Toast
A delightful breakfast or brunch dish combining creamy avocado with crispy, panko-coated eggs, perfect for busy mornings or leisurely weekends.
Ingredients
Main Ingredients
- 2 large large eggs
- 1 cup panko bread crumbs
- 1 ripe avocado Use fresh, ripe for the best texture
- 2 slices bread Your choice, sourdough or whole grain recommended
- to taste Salt and pepper
- for frying as needed Olive oil Make sure oil is hot enough for frying
Optional Toppings
- Red pepper flakes For added spice
- Lime juice Optional for taste
- Cilantro Fresh herbs for garnish
Instructions
Preparation
- Start by boiling water in a pot. Once boiling, carefully lower the eggs into the water and let them cook for 6-7 minutes for a soft yolk.
- Remove the eggs and place them in ice water to stop cooking.
- Peel the eggs after they cool and gently roll them in salt and pepper.
- In a bowl, place the panko bread crumbs. Roll each egg in the crumbs until fully coated.
Cooking
- Heat olive oil in a pan over medium heat. Fry the panko-coated eggs until golden and crispy on all sides.
- While the eggs are cooking, toast the bread slices.
Assembly
- Mash the avocado in a bowl and season it with salt, pepper, and optional lime juice.
- Spread the mashed avocado on the toasted bread.
- Top each slice with the crispy panko crusted eggs.
- Add any additional toppings you desire, like red pepper flakes or cilantro, and enjoy!
Notes
Store leftover eggs and avocado separately to maintain freshness. Keep eggs in an airtight container for up to 2 days. Cover mashed avocado to prevent browning.