In a mixing bowl, combine the melted butter and panko breadcrumbs. Stir until all the breadcrumbs are coated evenly. Set them aside.

Bring a pot of water to a gentle simmer. You can add a splash of vinegar to help the eggs hold their shape.

Crack the eggs one at a time into a small bowl before gently sliding them into the simmering water. Allow the eggs to poach for about 3-4 minutes until the whites are set and the yolks are still runny.

While the eggs are poaching, toast the panko mixture in a non-stick pan over medium heat until golden brown and crispy, stirring often for even cooking.

Using a slotted spoon, carefully remove the poached eggs from the water and set them on a plate lined with paper towels to drain excess water.

Place a generous layer of toasted panko on the plate, add the poached eggs on top, and season with salt and pepper. Finish with fresh parsley for garnish.

Serve immediately for the best texture and flavor.