Thaw the Bun’N’Rolls in 10 cm baking rings for 30 minutes at room temperature. Place one lemon slice in the center of each Bun’N’Roll to create a cavity during baking. Bake at 350°F (180°C) for approximately 20 minutes, or until golden brown. Allow to cool slightly.
Step 2
In a bowl, combine the Greek yogurt, chopped dill, chopped parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste. Keep refrigerated until ready to use.
Step 3
Bring a saucepan of water to a gentle simmer. Add a splash of white vinegar. Poach the eggs for approximately 3 minutes, until the whites are set and the yolks remain soft. Drain on paper towels.
Step 4
Slice the remaining half lemon as thinly as possible. Toss the lemon slices with the reserved dill sprigs and parsley leaves.
Step 5
Gently press the baked lemon slice down into the center of each Bun’N’Roll to create a cavity. Fill each Bun’N’Roll with approximately 60 g of herb yogurt. Place one poached egg on top of the yogurt. Add the lemon and herb salad. Finish with a drizzle of garlic chili oil and freshly grated lemon zest. Serve immediately.
