Description
Delicious crispy egg yolks coated in Panko breadcrumbs, served on toasted ciabatta with creamy avocado and seasonings.
Ingredients
Scale
- 2 slices Ciabatta
- 2 large Egg yolks
- 1/3 cup Panko
- 1/2 tsp Seasoned salt
- 1 Avocado, sliced
- Olive oil, to drizzle
- 1 garlic clove
- Neutral oil, for frying
- Flaky sea salt, to sprinkle
- Parmigiano Reggiano, to taste
- Black pepper, to taste
- Chives, to taste
- Lemon zest, to taste
Instructions
- Mix Panko breadcrumbs and seasoned salt in a bowl.
- Create indentations for the yolks on a plate, place yolks, then coat with Panko.
- Chill the coated yolks in the fridge for 15-20 minutes.
- Drizzle olive oil on ciabatta, toast until golden on both sides.
- Rub toasted bread with garlic, top with avocado, lemon zest, flaky salt, cracked pepper, and chives.
- Heat neutral oil to 375°F, fry yolks for about 15 seconds until golden brown.
- Transfer fried yolks to a paper towel-lined plate to drain oil.
- Assemble by placing crispy yolks on avocado toast and sprinkle with Parmigiano Reggiano.
Notes
Fry the yolks in batches to avoid overcrowding. For a vegan option, substitute egg yolks with aquafaba.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 186mg
Keywords: crispy egg yolks, avocado toast, brunch recipes, fried eggs, Panko breadcrumbs