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In a large nonstick skillet, heat 2 Tbsp extra-virgin olive oil and add garlic. Cook over medium heat for about 30 seconds, while stirring.
Add panko to the skillet and cook, stirring, until golden and crispy, about 3 minutes.
Season with salt and pepper and transfer to a plate to cool.
In a medium bowl, whisk together remaining ¼ cup + 2 Tbsp extra-virgin olive oil, rice wine vinegar, and a pinch of salt and pepper.
Add kale to the bowl, pour dressing over the top and, using your fingers, gently massage the dressing into the kale, for about 2-3 minutes.
Taste and add more salt and pepper if necessary.
Transfer kale to plates or bowls and top with crumbled feta, eggs, and panko.
Fill a large pot with water (place a steamer rack in the pot if you have one) and place over low heat.
Using a thermometer, monitor water until the temperature is between 140-145 degrees. Add eggs to pot and keep there for about 40 minutes. Be sure water temperature stays at 140-145 degrees. Add ice cubes to the pot if you can't get the temperature to lower.
Right before you're ready to add to salad, place eggs in a small skillet with 1 Tbsp olive oil over medium high heat and fry until the eggs are turning golden. Take care not to break the yolks.