Egg bun

Slice each bun in half and remove the top half. Hollow out each bun (dough can be re-used as breadcrumbs). Cut the chives into small rings, setting a little aside for garnish. Chop the parsley. Finely grate the Emmentaler AOP. Mix and season the herbs with 75 g Emmentaler AOP and the sour cream.

Spread the filling onto the buns. Beat each egg in a cup and slide each beaten egg carefully into a bun. Sprinkle with the remaining Emmentaler AOP.

Place in a hot oven at 180 °C for 15-18 minutes until the egg has set and the surface is golden-brown. Place the tops of the buns into the oven to bake for approx. 3 minutes.

Sprinkle the egg with the chopped chives, add the tops of the buns and serve immediately.