Place a pan on medium heat, add some olive oil and fry onion, garlic, anchovies and lentils until the garlic gets slightly brown. Not too much, though, or the garlic gets bitter.

Deglace the pan with the siaoxing wine and the remove from the heat. 

Give all ingredients from the pan in a bowl and add the soy sauce, za'atar, harissa, lemon juice, mustard and dill. Give it a mix and the put into the fridge.

Put a handfull of the mixed fresh herbs on a board and chop them finely. Then take some goat cheese in your hands and form little balls and roll them through the choped herbs, so that the cheese balls are fully covered with herbs. Repeat that until you have 12 little balls, 3 for every serving. Place the balls on a small plate and put in the fridge.

Preheat the oven to 200°C fan.

For the baked eggs, place the bread crumps on a plate. Take one egg and crack it carefully. Seperate egg white from yolk without braking the yolk. Place the yolk carefully in the breadcrumps and cover it completely with breading. Repeat that until you have 4 breaded eggyolks. Drizzle a little bit ov olive oil over the breaded eggs.

On an oventray with baking paper place 4 parmesan islands, each shoul be 5 gramm. Then bake the cheese until it is melted down and slightly golden. Don't bake it too long, as it will get bitter.

Now get ready to serve: Take for plates and give similar amounts of lentil tartar on each plate. Add 3 goat cheese balls around the lentils. Pop the breaded eggyolks in the oven for 3 minutes. Give some drops of the grainy mustard around on the plate. Arrange the parmesan crisps in and around the goat cheese. Serve your guests some bread. Now everything should be ready, take the egg yolks out from the oven, place on top if the lentils and serve immediately. Your guests shoul be able to pop the eggyolk open with a knife and it should be warm and runny.