Panko Fried Poached Egg & Charred Scallions Toast

This breakfast toast gets a major upgrade with a panko fried poached egg!

The Deets

Have you ever tried frying a poached egg? It’s such a fun twist on a classic that not only adds a crispy texture but also brings incredible flavor. The golden, crunchy panko coating goes so well beautifully with the soft, creamy center of the poached egg, making it feel like a whole new dish. This recipe takes breakfast toast to the next level by layering flavors and textures you won’t want to miss. I start with a slice of perfectly toasted sourdough, which gives that satisfying crunch in every bite and holds up well under the toppings. A generous spread of creamy mascarpone adds a hint of richness, balancing the savory elements with a touch of subtle sweetness. On top, charred scallions bring a smoky depth and a bit of sharpness that perfectly offsets the creaminess of the mascarpone and the richness of the fried egg. The egg itself, with its golden panko crust, has an irresistible crunch that breaks open to reveal the soft, runny yolk inside—a perfect, indulgent surprise. Altogether, it’s a delightful combination of flavors and textures that transforms ordinary toast into something memorable, delicious, and truly crave-worthy. Enjoy this as a weekend brunch treat or a quick, impressive breakfast any day of the week! If you enjoyed this check out all of my toast ideas here.

• Toasts/Flatbreads

Panko Fried Poached Egg & Charred Scallions Toast

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Ingredients

Serves 2 toasts

1x2x3x

• ▢ 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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