If you think about it it's not too insane. Whole eggs are (usually) cheap, abundantly available everywhere, keep quite well, and all you need is to crack them into the dish before popping them into the oven for the poached eggs/shakshuka with everything else being reheated. Although for the TK poached egg benedicts at least I have a hunch that they are just barely set at the catering facility and plopped on top of the dish midway through reheating instead of poached into simmering water with vinegar mid-flight to get the shape right.

I believe KE used to (maybe they still do) put a fresh cracked egg into on-demand boiled ramen (not the cup noodle stuff) for F/J. And either EY or EK I think are known for doing fresh eggs prepared to order preference for some of their breakfasts in F and maybe also J (which just requires a nonstick hotplate and timer with minimal cooking training). I think all of these airlines have their regular cabin crew members do this as they don't have a 'flying chef'.

Compared to some of the other standout amenities of the 'luxury' brands and products I'd say having your crew member who is dedicated to the meal services for the premium cabin crack a few eggs into a dish before heating is a fairly cheap and easy way to add value. Heck, if I were a TK flying chef I'd probably want more of such tasks so it doesn't look like I'm just coasting to my coworkers that I'm stuck with on longhaul flights and probably spending time at outstation destinations with