In a shallow dish, combine panko breadcrumbs, garlic powder, paprika, red pepper flakes, salt, black pepper, grated Parmesan, and chopped parsley, stirring to distribute evenly.

Crack each egg into a small bowl or cup, keeping the yolk intact and setting aside.

Heat 1 tablespoon of butter in a medium skillet over medium heat until melted and foaming, about 1 minute.

Place a handful of the breadcrumb mixture in your palm and gently slide an egg from its bowl into the coating, pressing crumbs onto the egg white to cover completely.

Carefully slide the coated egg into the hot skillet and cook for 4 to 5 minutes until the bottom is golden brown and crispy.

Using a slotted spoon, carefully flip the egg and cook for an additional 1 to 2 minutes until the coating is golden and the yolk remains runny.

Transfer the cooked egg to a paper towel-lined plate to drain excess butter and let rest for 30 seconds.

Repeat the coating and frying process with the remaining eggs, adding 1 tablespoon of butter to the pan before each egg.

Serve the hot drug eggs immediately on buttered toast or alongside crispy potatoes for best texture.