Place panko breadcrumbs in a shallow bowl, ensuring they are evenly distributed.

Carefully crack each egg, letting the whites slide into a separate bowl while keeping the yolks intact.

Create a small well in the center of the panko bowl and place the separated yolks in this well. Cover with panko and freeze for at least 2 hours.

Set a frying pan over medium heat and add enough neutral oil to cover the bottom by about half an inch. Allow to heat until shimmering.

Gently lower the frozen panko-coated yolks into the hot oil and fry for about 1-2 minutes until golden brown and crispy.

Brush both sides of the chosen bread with olive oil and toast in another skillet for 2-3 minutes on each side until golden brown.

Assemble the toast by placing burrata on each slice, layering with prosciutto, and topping with the fried egg yolk.