This Fried Poached Eggs on Toast is a crave-worthy mix of crispy panko-fried eggs, creamy mascarpone, and smoky charred scallions for the ultimate elevated breakfast bite.
This panko-fried egg on toast takes your usual breakfast staple to a whole new level. The egg is coated in light, crispy panko and quickly fried until the whites are golden and crunchy while the yolk stays perfectly runny. It’s set over a thick layer of creamy mascarpone spread on toasted bread, giving you the most delicious contrast of textures — crisp, creamy, and rich all at once.
Charred scallions finish the whole thing with a smoky, savory note that cuts through the richness and adds a pop of flavor to every bite. Simple but elevated, this is the kind of toast that feels restaurant-worthy yet easy enough to pull together anytime you want a breakfast or brunch that really hits.!
If you enjoyed this check out all of my toast ideas here.
Fried Poached Eggs on Toast
Ingredients
- Panko bread crumbs
- 3 Eggs- 2 for frying and 1 for coating
- Salt
- Pepper
- Half a lime
- A little vinegar of choice (I like rice vinegar for this)
- Red pepper flakes
- A drizzle of olive oil
- Scallions
- 1 tbsp Mascarpone or creme fraiche
- 2 slices Sourdough bread
- Fry oil of choice
Instructions
- Bring a pot of water to a boil. Crack an egg in a small bowl (this makes it easier to drop in the water). When water is boiling, use a spoon to create a whirlpool. Carefully, drop the egg into the water and keep swirling the water as the egg turns white. Cook for about 2-3 min or until egg is white and strong enough to hold its form. I do 1 egg per toast, so repeat with however many toasts you are making.
- Using 3 bowls, add panko, flour and 1 whisked egg to each. Coat egg in flour, then egg, then panko breadcrumbs. Add fry oil to a pan, about an inch up the side. Heat oil until it gets to 375. Add egg and cook for about 2 min per side or until egg is nicely golden brown. Careful to not overcook if you want to keep a slightly runny egg.
- Drizzle scallions with olive oil and add to a grill on high heat. Alternatively, you could add to a hot pan. Cook until outside is charred and the scallions are tender. Season with salt and pepper.
- Slice scallions into bite sized pieces and add to a bowl. Season with olive oil, salt, pepper, red pepper flakes, lime juice and a drizzle of vinegar. Season to taste.
- Coat bread in olive oil and cook for 2-3 min per side. Add mascarpone, charred scallions and fried egg. Drizzle a little more lime juice over top and enjoy!
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